Fillets of Cod with Creamy Prawn and Dill Sauce

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  • Serves


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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

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.