Ingredients
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1 cup milk
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1 1/2 cups water
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1 bay leaf
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4 sprigs fresh parsley
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2 tablespoons fresh parsley, chopped
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4 whole peppercorns
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4 tablespoons unsalted butter
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1/2 teaspoon garlic, minced
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3 tablespoons shallots, minced
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1/2 lemon, juice of
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salt & freshly ground black pepper
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2 whole cloves
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1 1/2 lbs cod fish fillets
Instructions
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.