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

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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.

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