Serves 4
1 ½ lb Cod Fillets
2 teaspoons grated horseradish
Sprig of Parsley
2 lb potatoes, boiled and mashed
1 Hard Boiled Egg, roughly chopped
Paprika
1 tablespoon chopped parsley
FOR THE SAUCE;
1 ½ oz flour (6 tablespoons)
¾ cup milk
1 ½ oz butter (3 tablespoons)
¾ pint fish liquor (see recipe)
salt and pepper to taste
Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with
1-½ pint water, bring to the boil and simmer until the fish is cooked. Drain, reserving
¾ pint of the liquid for the sauce. Pipe a border of mashed potato around a large ashet
and arrange the fish in the center. Keep warm while making the sauce. Melt the butter in a
saucepan, add the flour and cook for a few minutes without colouring. Add the fish liquid
and milk, bring to the boil and cook to thicken. Stir in the hard boiled egg, season and
pour over the fish. Garnish with parsley and paprika.
Recipe taken from the book "A FEAST OF SCOTLAND" by Janet Warren, copyright
1979.
Note: The recipe states to add milk, however the ingrediants do not list milk, I have
added the milk amount that I use, it seems to make a most agreeable sauce! Recipe
contributed by Bryan E. Collins |
