Cod with Cheese Sauce

Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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Poach the cod steaks gently in the court-bouillon for 15-20 minutes, while you make the cheese sauce. Put half the well-seasoned sauce in the bottom of a gratin dish, then the drained, poached fish. Pour the rest of the sauce over the top, dot with butter, sprinkle with grated cheese and bake in a moderate oven until browned, or put under a gentle grill.