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Fillets of Cod with Creamy Prawn and Dill Sauce
- Serves
4
- Difficulty
Easy
Published 1991
Cod is an often underrated fish, not associated with more sophisticated dishes. Cooked carefully, however, its large flakes should be moist and smooth with a delicate flavour. These fillets are poached lightly in a white wine and prawn stock, which then becomes part of the creamy prawn sauce, making it a luxurious dish. Serve with new potatoes and a green vegetable.
Ingredients
Method
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When I invented this recipe it was almost impossible to buy raw prawns, either shell on or without shell. They were always already pink, so pre-cooked. Therefore when you add the prawns to the hot creamy sauce they are already cooked and warm up at once. Now you can easily find fresh uncooked prawns, which are grey and translucent looking. if you use these add them as in the recipe to the hot sauce, simmer gently for 1-3 minutes according to size, they will turn pink and cooked.
You can also now get cod fillets which have already been skinned so that avoids carefully lifting the skin off after cooking. Bon Appetit!