Morue a l'Anglaise (Cod fillets poached in milk)

Name: Morue a l'Anglaise (Cod fillets poached in milk)
Total time: 15 min
Yield: 4 servings
Ingredients: 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)

By Pierre Franey

Total Time: 15 minutes
Rating: 4(12)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

2cod or striped bass fillets with skin left on, about 3 pounds
1cup milk
1bay leaf
1small onion, peeled and stuck with 2 whole cloves
2whole cloves
3sprigs fresh thyme or ½ teaspoon dried
Salt to taste, if desired
10peppercorns
Egg sauce (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Cut each fillet crosswise into two pieces. Using a pair of pliers, pull out any bones that may be left.
Step 2
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.
Step 3
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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