Poached cod
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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)