Cod Baked with Cream and Bay-leaves, with Duchesse Potato*

Name: Cod Baked with Cream and Bay-leaves, with Duchesse Potato*
Yield: Serves 6
Cuisine: Ireland
Ingredients: 6 portions of cod (allow 170 g/6 ozs approx. filleted fish per person); light cream to cover the fish, approx. 300 ml/½ pint/10 fl ozs; 3–4 fresh bay-leaves; 30 g/1 oz/¼ stick butter; salt and freshly-ground pepper; roux; 15 g/½ oz butter or 1–2 tablesp. Hollandaise Sauce (optional); 1 tablesp. finely-chopped onion

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

This master recipe can be used for most round fish, e.g. haddock, pollock, grey sea mullet, ling, hake etc. Salmon and sea trout are delicious in this way or with a mixture of fresh herbs, e.g. parsley, fennel, lemon balm and chives.

Ingredients

6 portions of cod (allow 170 g/6 ozs approx. filleted fish per person)

Europe
Ireland
Dinner
Starter
Pescatarian

Method

Melt the butter in a pan. Fry the onion gently for a few minutes until soft but not coloured. Put the cod in the pan and cook on both sides for 1 minute. Season with salt and freshly-ground pepper. Add bay-leaves. Cover with cream or creamy milk and simmer with the lid on for 5–10 minutes, until the fish is cooked. Remove the fish to a serving dish. Bring the cooking liquid to the boil and ligh