[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 680 g White cod; (or firm white
- 2 Dsp lemon juice
- 1 ts Black peppercorns; ground
- 1 Dsp oil
- 30 g Butter or polyunsaturated
- 1 sm Bunc spring onions; cut into
- 2 Leeks; cut into chunks
- 425 ml Milk
- 1 Bayleaves; up to 2
- 2 Carrots
- 115 g White beans; canned
- 70 ml Cream; (optional)
Preparation
MMMMM--------------------------GARNISH------------------------------- 2 Dsp parsley; finely chopped Sprinkle the fish pieces with lemon juice and black pepper and leave to sit for several minutes. In a large pan heat the oil and butter then lightly cook the spring onion and pieces of leek. Add the fish pieces. Toss lightly for several minutes then add the milk, bayleaf, carrots and beans. Poach gently for 10-12 minutes until the fish is tender, but dont overcook. Just before serving remove the bayleaf, add cream if desired, garnish with parsley and serve. Be careful with this dish not to stir the fish otherwise it will break down and spoil the appearance. Serve hot. NB: this dish can be made with any white fish but do be careful when buying it to choose firm, thick fleshed fish as this will cook better and not fall apart. Monkfish tails work a treat. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Seafood-Other
Tags:
Jenny,
Bristows,
Country,
Corn,
Bean,
Cream,
Butter,
Carrot,
Onion,
Lemon,
Milk,
Seafood-Other,
Soup,
Winter,
Comforting
[edit]
Groups: [edit]
