Poached Cod With Lemon Butter Sauce

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From pierre franey, a very simple presentation of cod that really brings out the best in the fish. delicious with a rich, spicy vegetable dish. if you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. you can also add chopped capers to the sauce.

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Steps

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Cut cod fillets into four serving size pieces and place in large pan in one layer.

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Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.

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Add the bay leaf , the parsley sprigs , peppercorns and cloves.

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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.

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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.

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Remove 1 / 4 cup of the poaching liquid and add it to the sauce , stirring all the while.

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Bring the sauce to a boil , add the lemon juice and swirl in the remaining butter , one tablespoon at a time.

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Remove from the heat and add the minced parsley.

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Taste the sauce and adjust seasoning.

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Drain the fish and serve it hot with the lemon-butter sauce poured over it.

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Ingredients

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cod fish fillets, milk, water, bay leaf, fresh parsley, peppercorns, cloves, unsalted butter, garlic, shallots, lemon, juice of, salt & freshly ground black pepper