31 Cod, Capers, and Egg Sauce

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4-6 portions U.S.A. Imperial Metric
Young scrod or North Sea cod 2 lb. 2 lb. 1 kilo
Stock cup 5 fl. oz. 140 milliliters
Milk cup 5 fl. oz. 140 milliliters
Butter 2 tbsp. 1 oz. 30 grams
Flour 5 tbsp. oz. 35 grams
Eggs 2 2 2
Capers 1 tbsp. 1 tbsp. 10 grams
Dry matured grated cheese ½ cup 2 oz. 60 grams
Parsley To dust To dust To dust
Paprika To dust To dust To dust


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.


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