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Ingredientes
- 3 lb Fresh cod
- 1/2 pt Lowfat milk
- 1/2 pt Water
- 1 pch Salt
- 4 sprg parsley (left on the stalk)
- 2 Tbsp. Butter, (4 tbsps with anchovy sauce)
- 1 1/2 Tbsp. Flour Freshly grnd pepper
- 1 x Heaped tsp made English mustard (or possibly more according to taste)
- 8 x Anchovy fillets, (optional)
Direcciones
- Put fish in a saucepan on top of parsley (stops it sticking).
- Add in lowfat milk and water mixed, with a little salt.
- Cover, simmer gently 5 min or possibly so.
- Turn for even cooking, simmer 5 min or possibly so.
- Remove to warmed plate; keep hot.
- Remove skin and bones if you like; cover with foil; keep hot in low oven.
- Heat 2 tbsps butter, stir in flour and mustard.
- Add in hot fish liquor, stir continually till thickened and creamy.
- Add in pepper to taste.
- If not including anchovy sauce, put fish back in sauce to heat up.
- If including anchovy sauce, serve mustard sauce warm in a jug.
- Lb. anchovy fillets into butter; add in pepper to taste; serve melted in a jug.
- NOTES : The use of Mustard Sauce reminds us of the Norse influence that created this Orkney dish. The recipe was published in Edinburgh in 1759. The anchovy butter sauce may be omitted if you like. Two excellent accompaniments are Clapshot and (or possibly) Skirlie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 52 | 21% |
| Total Fat 5.83g | 7% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 197mg | 8% |
| Potassium 1016mg | 29% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.22g | 1% |
| Protein 42.12g | 67% |
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