Cod with Potato Balls
4 Hot Fish Pork
Vegetables Alcohol Main Course
tbsp Olive Oil
tbsp Dry White Wine
Garlic Clove, finely chopped
Bay Leaf, crumbled
tbsp Freshly chopped Parsley
Thick Cod Steaks
fl.oz. Fish Stock
fl.oz. Fish Stock
fl.oz. Double Cream
tbsp Lemon Juice
Slices Streaky Bacon, well grilled
In a large shallow bowl, combine the ingredients for the marinade plus salt and
black pepper to taste. Add the cod and leave to marinate for at least 4 hours, turning
the fish occasionally.
With a melon bailer, scoop balls out of the potatoes. Cook the potato balls in boiling,
salted water for 5 minutes or until tender. Drain and reserve.
Spread the sliced onion over the base of a large shallow flameproof casserole. Lift
the fish out of the marinade and arrange in a single layer over the onions. Pour
over the clam juice or fish stock, the marinade juice and just enough water to cover
the fish, then season to taste with salt and black pepper. Bring the liquid to the
boil, cover and simmer gently for 15-20 minutes or until the fish flakes easily when
tested with a fork.
Meanwhile, make the sauce by melting the butter in a pan over a low heat. Stir in
the flour then cook gently, stirring for 1-2 minutes. Stir in the clam juice or
off the heat. Season with salt and a little cayenne then simmer the sauce until smooth.
Drain off the juices from the cooked fish into a small pan. Cover the fish and keep
warm. Boil the fish juices vigorously until reduced by half. Allow to cool slightly.
Stir the egg yolk, cream and lemon juice into the sauce with enough
of the reduced fish juices to give a good flavour. Simmer the sauce until thick and smooth without letting it come to the boil
then strain through a fine sieve into a clean
pan. Add the potato balls and cook gently for 3 minutes, stirring occasionally.
To serve, place the fish on a heated serving dish and garnish with croutons, grilled
bacon and parsley. Serve immediately, with the potato sauce.
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