| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Antony’s, Scotland |
4 |
servings |
INGREDIENTS
|
|
Mussels |
|
|
Garlic |
|
|
Chopped shallots |
|
|
White wine |
| 3 |
lb |
Fresh cod |
| 1/2 |
pt |
Milk |
| 1/4 |
pt |
Mussel juice |
| 1 |
pn |
Salt |
|
|
Freshly-ground pepper |
| 2 |
tb |
Butter or margarine |
| 1 1/4 |
tb |
Flour |
| 1 |
|
Heaped tsp prepared English mustard |
| 2 |
|
Sprigs parsley; left whole |
INSTRUCTIONS
Cook the mussels with the shallot, garlic and white wine. Discard any
mussels that refuse to open, then strain and retain juice for use when
cooking the cod.
Put the fish on top of the parsley sprigs in a pan (to help prevent
sticking), and add the milk and mussel juice and a little salt. Cover
and simmer gently for about 10 minutes, depending on the size of the
fish, turning once to ensure that it is evenly cooked through. Lift
the fish on to a warmed dish and remove any remaining bones and skin.
Reserve the cooking liquid. Keep the fish hot in a warm oven, covered
with foil to prevent drying.
Melt the butter or margarine in a saucepan and stir in the flour and
mustard, then blend in the fish liquor stirring constantly to ensure
that no lumps form. Continue stirring over a gentle heat until the
sauce thickens to a creamy consistency. Check seasoning.
Pour the sauce over the fish and serve.
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