450 g/1 lb cod fillet, skinned and cubed
2/3 cup (5 fl oz.) 160 ml court bouillon
2 dessert pears, cut into chunks
2 oz (50 g) walnut pieces
1 bunch Watercress (salad cress) or endive, roughly chopped
salt and freshly ground black pepper
lemon slices to garnish
2/3 cup (5 fl oz.) 160 ml court bouillon
2 dessert pears, cut into chunks
2 oz (50 g) walnut pieces
1 bunch Watercress (salad cress) or endive, roughly chopped
salt and freshly ground black pepper
lemon slices to garnish
for the dressing
1 clove garlic, crushed
1 tablespoon white wine vinegar
5 tablespoons olive oil
2 tablespoons finely chopped fresh tarragon
1 tablespoon white wine vinegar
5 tablespoons olive oil
2 tablespoons finely chopped fresh tarragon
method
1. Poach the cod in the court bouillon for 4 to 5 minutes.
2. Drain and chill. Mix together the chilled fish with the remaining ingredients.
3. To make the dressing, put all the ingredients in a screw-top jar and shake well.
4. Pour over the salad and serve garnished with lemon slices,
2. Drain and chill. Mix together the chilled fish with the remaining ingredients.
3. To make the dressing, put all the ingredients in a screw-top jar and shake well.
4. Pour over the salad and serve garnished with lemon slices,
serving amount
serves 4
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