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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (351g) Recipe makes 4 servings The following items or measurements are not included below: 4 whole peppercorns 2 whole cloves |
||
| Calories 289 | ||
| Calories from Fat 134 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 8.9g | 44% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 127mg | 5% | |
| Potassium 849mg | 24% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 32.8g | 65% | |
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Poached Cod With Lemon-Butter Sauce
By: Chef Kate
Mar 13, 2006
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
SERVES 4
Ingredients
- 1 1/2 lbs cod fish fillets
- 1 cup milk
- 1 1/2 cups water
- 1 bay leaf
- 4 sprigs fresh parsley
- 2 tablespoons fresh parsley, chopped
- 4 whole peppercorns
- 2 whole cloves
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic, minced
- 3 tablespoons shallots, minced
- 1/2 lemon, juice of
- salt & freshly ground black pepper
Directions
1
Cut cod fillets into four serving size pieces and place in large pan in one layer.2
Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.3
Add the bay leaf, the parsley sprigs, peppercorns and cloves.4
Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.5
While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.6
Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.7
Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.8
Remove from the heat and add the minced parsley.9
Taste the sauce and adjust seasoning.10
Drain the fish and serve it hot with the lemon-butter sauce poured over it.
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Featured Reviews for This Recipe
From: Annacia
On Dec 3, 2007
Please don't shoot me but I used low fat milk and used a bit (2 tsp)of heart healthy margarine for some flavor and I thickened it with a bit of cornstarch. I have not poached in milk before so I discovered something that I like a lot. I put it on brown rice with broccoli on the side. I loved it and the fact that the fat was lowered quite a lot.
From: kiwidutch
On Jul 5, 2006
Kate, DH made this for me since I was late home from work... it could be that he was a little 'flexible' in following the recipe instructions exactly as it was written since the sauce was very watery indeed.. I have an idea from the recipe that the sauce would be thickened up with the butter, yes? I didn't critize the cook or I'd be in the kitchen very late making my own meals in the future LOL, so I will look past that and just judge on the taste... all the flavours were there, cloves included, and yes it was nice, but (Zaar's fault) if I had to compare it to many of the other fish recipes I have tried then it falls short. I know, I'm getting REALLY fussy 
I would definiately have this a few times a year AND enjoy it very very much, but it's a small fish recipe in a big recipe pond... Please see my rating system, I give 4 stars for the taste , I will cook it exactly to the directions myself next time to get the presentation and sauce a bit better and I will enjoy having this again in the future Thanks !
From: PaulaG
On Apr 20, 2006
Often times the simple recipes are the true winners. This is easy, simple and delicious. Dinner was ready in no time. This was served with some leftover Ruby Tuesday's Creamy Mashed Cauliflower Ruby Tuesday's Creamy Mashed Cauliflower which was sprinkled with freshly grated parmesan and Spinach/Strawberry Salad Spinach/Strawberry Salad. This is an elegant meal that required minimal time in the kitchen
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