Graham Kerr

31 Cod, Capers, and Egg Sauce

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4-6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4-6 portions U.S.A. Imperial Metric
Young scrod or North Sea cod 2 lb. 2 lb. 1 kilo
Stock ā… cup 5 fl. oz. 140 milliliters
Milk ā… cup 5 fl. oz. 140 milliliters
Butter 2 tbsp. 1 oz. 30 grams
Flour 5 tbsp. 1Ā¼ oz. 35 grams
Eggs 2 2 2
Capers 1 tbsp. 1 tbsp. 10 grams
Dry matured grated cheese Ā½ cup 2 oz. 60 grams
Parsley To dust To dust To dust
Paprika To dust To dust To dust

Method

Method of Preparation

  1. Butter the poaching dish.
  2. Boil eggs until center is just moist (6 minutes) and roughly chop.
  3. Measure butter, flour, capers, and poaching liquid.
  4. Chop parsley.

Method of Cookery

  1. Poach fish in stock and milk in greased dish for about 8 minutes.
  2. Make a roux with butter and flour while fish is poaching; pour off poaching liquid from fish (10 fluid ounces) and make a quick sauce.
  3. Add chopped eggs, capers, and pour fish on serving dish. Scatter with cheese and brown under grill.
  4. Dust with parsley and paprika and serve.

Serving

Either peas, stringless beans, or asparagus go well when cooked completely plain. Neither potato nor rice go wellā€”it is really best to leave all starches alone. A very light dry white wine.

Ā© 1966 Graham Kerr. All rights reserved.