Morue fécampoise

Name: Morue fécampoise (Salt Cod in a Cream Sauce)
Cuisine: France
Ingredients: Salt and pepper; 2 pints (1 litre) dry cider; 2 pints (1 litre) milk; Salt and pepper; 3 cloves garlic; 4 carrots, sliced; 2 pints (1 litre) mussels, cooked, removed from their shells, juice reserved; 2 onions, chopped; 2 lb (1 kg) salt cod, soaked overnight in several changes of cold water; 15 fl oz (450 ml) double cream; 1 glass Calvados; 1 slice lemon; Pinch of thyme; Croutons; 10 black olives; 1 bouquet garni (thyme, bayleaf, fennel); 1 bouquet garni (thyme, bayleaf, fennel); 1 bouquet garni (thyme, bayleaf, fennel); 1 bouquet garni (thyme, bayleaf, fennel); 6 shallots, finely chopped; 6 potatoes; Butter for frying; 1 handful parsley, chopped

Salt Cod in a Cream Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 lb (1 kg) salt cod, soaked overnight in several changes of cold water
2 pints (

Europe
France
Fish course
Pescatarian
Normandy
Mediterranean

Method

Marinate the fish in the milk with plenty of pepper for 1 hour.

Prepare a court bouillon with the cider, 10 fl oz (300 ml) water, the mussel juice, onions, 1