Morue A Langlaise Cod Fillets Poached In Milk Recipes

MORUE A L'ANGLAISE (COD FILLETS POACHED IN MILK)

Steps:

• Cut each fillet crosswise into two pieces. Using a pair of pliers, pull out any bones that may be left.
• Arrange the pieces skin side down in a skillet large enough to hold them in one layer. Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.
• Bring to a boil and let simmer five to seven minutes or until fish is done. The thicker the fish, the more time it takes to cook. Do not overcook. Serve with egg sauce.

POACHED COD WITH LEMON-PARSLEY SAUCE

Steps:

• Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
• At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
• Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
• Spoon the sauce over the fish. Serve immediately.