| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Irish |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
(450-675 grams) of smoked cod (up to 1.5) |
| 1 |
oz |
(30g) butter |
| 2 |
|
Leeks; thinly sliced |
| 1 |
oz |
(30g) of flour |
| 1/2 |
pt |
(300mls) milk |
| 2 |
tb |
Cream |
|
|
Freshly milled black pepper |
| 1 |
|
Bayleaf |
|
|
Chopped parsley |
| 1 |
oz |
(30g) of grated cheddar cheese |
INSTRUCTIONS
http://www.irishfood.com/recipes/index.html
Generously grease a pie dish with butter, remove all bones from fish and
cut in portions, place in pie dish. Melt butter in a saucepan, add leeks,
cook gently for two minutes. Add in flour and cook for one minute. Which in
milk and cream. Bring to the boil. Pour sauce over fish, add bayleaf. Cover
and bake in a fairly moderate oven 350f (180c) (Gas 4) for 25 minutes:
Remove cover, sprinkle cheese over the fish and return to the oven to
brown.Garnish with chopped parsley.
Serve with boiled potatoes and lemon-buttered carrots.
You can substitute smoked haddock or smoked coley in place of cod.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 16, 1998
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