Easy
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Young scrod or North Sea cod
Stock
Milk
Butter
Flour
Milkāfor sauce
Dry white wine
Salt
To season
To season
To season
White peppercorns
To season
To season
To season
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.
Ā© 1966 Graham Kerr. All rights reserved.