Comfort food on a higher level
This dish is so simple to make, and with cod having until now been plentiful in the Baltic and North sea, a very typical Swedish dish. To me, this is the ultimate comfort food.
Essentially this is poached cod, or other white fish, served with a Bechamel sauce with egg and parsley, but I have a few tricks to lift it to another level
First of all, I poach the fish in milk with powdered fish stock and then use that milk to make the sauce. This way you get a sauce that tastes of fish, but not too overpowering. The fish is also perfectly poached, with a mild flavour.
If you are normally not a fish person, do try this recipe. I’m quite sure you’ll find it palatable.
Poached cod with egg and parsley sauce
A simple, but delicious, way to enjoy fish
Ingredients
- 400 g cod or other white fish such as Alaska Pollock
For sauce
- 500 ml milk
- 40 g butter
- 2 tbsp flour
- fish stock cube or powder
- 4 eggs hard boiled and chopped
- 3 tbsp parsley finely chopped
- salt and white pepper to taste
Instructions
- Pour the milk into a saucepan and add your stock cube or powder, bring to the boil
- Poach your fish in the milk until cooked. How long depends on the thickness of your pieces.
- Remove the fish from the milk and set aside.
- In a clean saucepan, melt butter and add flour. Let simmer for 2 minutes to cook away the flour taste.
- Gradually add the milk whilst stirring. Once it has thickened, check consistency. You may want to add more milk if you think it's too thick. Once you're satisfied with the sauce, let simmer for a couple of minutes.
- Add the parsley and season with salt and pepper. Then add the chopped egg.
Notes
Serve with potatoes and green peas.