Yield: 2 servings
|400 grams||Half dried cod fish; (Boknafisk) (14oz)|
|400 millilitres||Dark beer; (15fl oz)|
|50 grams||Butter; (2oz)|
|50 grams||Cornflour; (2oz)|
|250 millilitres||Milk; (9fl oz)|
|150 millilitres||Dark beer/ale; (5fl oz)|
|\N \N||Salt and pepper|
Ensure the fish is free from skin and any fatty tissue, and divide the fish into 'portions'.
Pour the beer into a pan (or a fish kettle) and gently heat on the hob.
Place in the fish in the pan, cover with a lid and leave to simmer. Once the fish is soft and white, take the pan off the heat and leave the fish to rest under the lid for approximately 8 to 10 minutes.
To make the mustard sauce, first boil the ingredients for a bechamel (milk sauce). Put the butter, cornflower, milk and in a pan on the hob, mix well and bring to the boil. Allow the bechamel to simmer for 10 minutes, stirring to prevent lumps and burning as it thickens. Pour in the beer and then allow to simmer for a further 10 minutes. Add the mustard to taste, season with salt and pepper and mix in the egg for extra richness.
Place the fish on a plate, and pour over the mustard sauce. This should then be gratinated in a salamander or under the grill for a couple of minutes.
To serve: place the fish on a bed of fried sweet peppers, courgettes and the hot tomato sauce (from the previous recipe). Garnish with seaweed.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.