Recipe to produce 4 portions
Young scrod or North Sea cod
Dry white wine
I think that the poaching method of cooking fish is excellent. It is a pity that it is so seldom used. So many varied flavors and garnishes can be added to the sauce, and the whole task, including the sauce, is over in 20 minutes. One word of warning. Some fish sauces that include white wine go gray when cooked in an aluminum pot. To be on the safe side use good Teflon.
© 1966 Graham Kerr. All rights reserved.