Cod, Salmon and Potato in Cream Sauce

Here is a lovely dish of the utmost simplicity that takes about 15 minutes to prepare – if the potatoes are small enough they take no more than 10 minutes to steam.

Ingredients

  • 2 lb (900 g) very small new potatoes, cleaned
  • 3 oz (75 g) butter
  • 6 fl oz (175 ml) cream
  • 12 oz (350 g) fresh cod, cut into pieces approx. 1 x 2 inches
  • 12 oz (350 g) fresh salmon fillet, cut into pieces approx. 1 x 2 inches
  • Sea salt and freshly ground black pepper
  • Parsley or chervil, chopped

Method

Put the potatoes on to steam and, when they are almost tender, put the butter and cream in a large heavy frying pan over a moderate heat and let the butter melt. Add the fish pieces and cook for about 3 minutes during which time the fish will become opaque. On no account let the liquid boil – the whole process must be very gentle. Add the potatoes and seasoning and cook for another 3 minutes or so. Sprinkle with parsley or chervil and serve at once.

β€˜For the thousandth time, why, why, why I ask, do we, the English, the pioneers of European potato cultivation, now grow such uninteresting potatoes …?’

From An Omelette and a Glass of Wine by Elizabeth David, 1984.

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