Melt the butter and sweat the onions in a covered saucepan until golden brown. Skin the cod and cut into portions. Season with salt and freshly ground pepper. Put into a wide saucepan or frying pan, cover with milk and cream, bring to the boil and simmer gently for 4–6 minutes, depending on the thickness of the fish. Remove the fish carefully to a serving dish. Add
Duchesse Potato may be piped around this dish. It may be allowed to cool and reheated later in a moderate
© 1990 Darina Allen. All rights reserved.