CookEat Recipe

Codfish, Coudert

Name: Codfish, Coudert
Ingredients: 680 Gramme Cod — Fresh codfish, thinly sliced; 1 Teaspoon Salt — Salt for fish; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Cayenne pepper — Cayenne for fish; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Worcestershire sauce — Worcestershire sauce for fish; 1906 source measure retained without conversion; 3 Potato — Medium raw potatoes, peeled and thinly sliced; 1.5 Tablespoon Butter — Melted butter for sauce; 1906 source measure retained without conversion; 2 Tablespoon Flour — Flour for sauce; 1906 source measure retained without conversion; 237 Millilitre Milk — Boiling milk; 0.5 Teaspoon Salt — Salt for sauce; 1906 source measure retained without conversion; 1 Tablespoon Ketchup — Tomato catsup/ketchup; 1906 source measure retained without conversion; 1 Tablespoon Worcestershire sauce — Worcestershire sauce for sauce, LIGHT measure; 1906 source measure retained without conversion; 2 Tablespoon Breadcrumbs — Bread crumbs for topping; 1906 source measure retained without conversion; 14 Gramme Butter — Butter bits for topping; Water — Boiling water to blanch potatoes

Three alternating cod-and-potato layers under browned crumbs.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

680 Gramme CodFresh codfish, thinly sliced
1 Teaspoon SaltSalt for fish; 1906 source measure retained without conversion
2 Saltspoon (source measure) Cayenne pepperCayenne for fish; 1906 source measure retained without conversion; source unit: saltspoon
1 Tablespoon Worcestershire sauceWorcestershire sauce for fish; 1906 source measure retained without conversion
3 PotatoMedium raw potatoes, peeled and thinly sliced
1.5 Tablespoon ButterMelted butter for sauce; 1906 source measure retained without conversion
2 Tablespoon FlourFlour for sauce; 1906 source measure retained without conversion
237 Millilitre MilkBoiling milk
0.5 Teaspoon SaltSalt for sauce; 1906 source measure retained without conversion
1 Tablespoon KetchupTomato catsup/ketchup; 1906 source measure retained without conversion
1 Tablespoon Worcestershire sauceWorcestershire sauce for sauce, LIGHT measure; 1906 source measure retained without conversion
2 Tablespoon BreadcrumbsBread crumbs for topping; 1906 source measure retained without conversion
14 Gramme ButterButter bits for topping
WaterBoiling water to blanch potatoes

Method

Steps

Step 1
Season thin cod slices with salt, cayenne and first Worcestershire. Blanch thin potato slices in boiling water five minutes, drain.
Step 2
Stir flour into butter, gradually add boiling milk and sauce salt, ketchup and LIGHT second Worcestershire; cook two minutes. Put half sauce in deep baking dish. Layer first third cod, first third potatoes, repeat for second and third thirds; pour remaining sauce across top.
Step 3
Scatter bread crumbs and butter bits; bake moderate oven about forty minutes or until fish centre70°C and potatoes tender. Serve in same dish.

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