Best Morue A Langlaise Cod Fillets Poached In Milk Recipes

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MORUE A L'ANGLAISE (COD FILLETS POACHED IN MILK)



Morue a l'Anglaise (Cod fillets poached in milk) image

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 cod or striped bass fillets with skin left on, about 3 pounds
1 cup milk
1 bay leaf
1 small onion, peeled and stuck with 2 whole cloves
2 whole cloves
3 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste, if desired
10 peppercorns
Egg sauce (see recipe)

Steps:

  • Cut each fillet crosswise into two pieces. Using a pair of pliers, pull out any bones that may be left.
  • Arrange the pieces skin side down in a skillet large enough to hold them in one layer. Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.
  • Bring to a boil and let simmer five to seven minutes or until fish is done. The thicker the fish, the more time it takes to cook. Do not overcook. Serve with egg sauce.

POACHED COD WITH POTATOES AND LEEKS



Poached Cod With Potatoes and Leeks image

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Provided by Andy Baraghani

Categories     Bon Appétit     Cod     Poach     Dinner     Healthy     Fish     Milk/Cream     Potato     Leek     Garlic     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 9

1 1/2 pounds small Yukon Gold potatoes
Kosher salt
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and pale-greens parts only, halved lengthwise, with some root attached
4 sprigs thyme
2 garlic cloves, smashed
3 cups whole milk
4 (6-ounce) skinless cod fillets
Freshly ground black pepper

Steps:

  • Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
  • Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
  • Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.

POACHED COD WITH LEMON-PARSLEY SAUCE



Poached Cod With Lemon-Parsley Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

2 1/2 tablespoons lemon juice (juice of 1 large or 2 small lemons)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons hot water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
6 cups water
6 pieces codfish, preferably the thick, back fillets (about 1 3/4 pounds total, each 4 to 5 ounces and 1 inch thick)

Steps:

  • Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
  • At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
  • Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
  • Spoon the sauce over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams

MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)



Morue Et Sa Puree (Salt Cod and Mashed Potatoes) image

Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.

Provided by Chef Kate

Categories     European

Time P2DT40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs salt cod fish
3 lbs russet potatoes, peeled
3 cups dry white wine
2 bay leaves (preferably fresh)
5 sprigs fresh thyme or 1/4 teaspoon dried thyme
5 black peppercorns
2 tablespoons unsalted butter
salt & freshly ground black pepper
3 garlic cloves, coarsely chopped
2 cups flat leaf parsley, leaves only, loosely packed
1/2 cup olive oil

Steps:

  • Prepare the cod.
  • Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
  • Drain fish, rinse well.
  • Steam potatoes until done, 20 to 25 minutes.
  • Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
  • Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
  • Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
  • Place potatoes in a wide, shallow serving platter and keep hot.
  • Remove fish from broth and flake over the top of the potatoes.
  • Mince the parsley and garlic together.
  • Sprinkle the potato/fish with the garlic and parsley mixture.
  • Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
  • Serve immediately.

Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2

POACHED COD WITH LEMON-BUTTER SAUCE



Poached Cod With Lemon-Butter Sauce image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Cut cod fillets into four serving size pieces and place in large pan in one layer.
  • Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
  • Add the bay leaf, the parsley sprigs, peppercorns and cloves.
  • Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
  • While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
  • Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
  • Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
  • Remove from the heat and add the minced parsley.
  • Taste the sauce and adjust seasoning.
  • Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8

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