| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 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 | T | Butter or margarine |
| 1 1/4 | T | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2232
Calories From Fat: 686
Total Fat: 76.1g
Cholesterol: 203mg
Sodium: 2306.4mg
Potassium: 3145.6mg
Carbohydrates: 86.7g
Fiber: 11.6g
Sugar: 38.2g
Protein: 72.2g