CookEat Recipe
Picked-up Codfish in Cream
Shredded desalted cod in a light milk and cream sauce with white pepper and nutmeg.
Method
Steps
Step 1
Use commercially desalted boneless Atlantic cod suitable for cooking. If frozen, thaw in the refrigerator and drain first. Remove any remaining bones, then weigh one pound of the boneless fish and shred it neatly.
Step 2
Plunge the fish into the quart of boiling water and boil for about five minutes as a guide. Drain thoroughly on a sieve and press carefully with a spoon to make it as dry as possible. Discard the boiling water.
Step 3
Combine the one and a half tablespoons of melted butter and the one and a half tablespoons of flour in a saucepan. Pour in the gill of hot milk and the separate gill of cream. Add two saltspoons of ground white pepper and one saltspoon of grated nutmeg, then mix lightly while bringing to the boil.
Step 4
Add the same drained and pressed cod. Mix lightly and cook for about five minutes longer as a guide, stirring occasionally and checking that the fish reaches 70 C. Transfer to a hot dish and serve promptly.
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