Poached cod

Yield: 1 Servings

Measure Ingredient
16 fluid ounce Dry white wine
3½ pint Of water
7 ounces Carrots, peeled and roughly diced
4 ounces White of leek, roughly diced
4 ounces Onions, roughly diced
2 ounces Celery, roughly diced
1 Clove garlic, unpeeled
5 Sprigs parsley
1 small Sprig thyme
½ Bay leaf
5 White peppercorns, crushed
3 Coriander seeds
6 ounces Potato, 1 medium, cut in large cubes
5 ounces Chicken stock, hot
2 tablespoons Chives, sliced
Salt and pepper to taste

COURT BOUILLON

CHIVE POTATO SAUCE

DINING AROUND, SHOW #DI1153

(Courtesy of Chef Handke of Handke Restaurant) In a large saucepan, bring the white wine and the water to a boil.

Add the remaining ingredients, except for the salt, and allow to simmer for 10 minutes. Season with salt and then strain through a fine sieve. Poach cod in liquid. Bring to a boil, not higher than 140 degrees for 10 minutes.

Place on top of Potatoes. Yield 4¼ pints.

Chive potato sauce: Boil the potato in lightly salted water until done.

Strain and place potato in food processor. Add the hot stock in two additions. make sure to puree completely before adding second addition. Do not over mix. Add chives, salt and pepper to taste.

Posted to Digest eat-lf.v096.n238 From: "Tina D. Bell" <tdbell@...> Date: Wed, 4 Dec 1996 19:04:25 -0800 (PST)

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