Sunday, May 9, 2010

Poached cod dinner


This poached cod recipe was from Elizabeth Bard’s Lunch in Paris.  Thank you Bard for helping me with my first time making fish ever!  I didn’t use a fresh fish from the market, and no, I didn’t gut it myself (as Bard does) – but it still turned out fabulous!

“Poached Cod

  • 1 bouquet garni, a mixture of fresh herbs (parsley, coriander, bay leaf, thyme, dill) still on the stem, tied with kitchen string or left loose
  • A few black peppercorns
  • Coarse sea salt
  • 3 pounds boneless cod fillet, at least 1-inch thick
  • Lemon wedges

… "Partially fill a frying pan large enough to comfortably hold the fish fillets with cold water and add the herbs, pepper, and enough salt so you can taste it.  Bring to a boil.

Turn down the heat, add the fish, and simmer…until the flesh is firm, about 8 minutes per inch of thickness.  Discard the herbs.  Remove the fish with a slotted spoon to a serving platter.  Serve warm… with lemon wedges.


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