Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}

Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}.

The day started with a ‘fresh as can be’ 1 1/2 lb. cod fillet.  No plan for it, just a piece of fish too good to pass up.  What I was craving, quickly became my motivation for making this dish.  What I was craving, would be made from the leftovers.  I set out on a mission to find the right recipe, that the next day, would beg to be turned into…Fish Chowder.  This brilliant non-plan to accommodate my craving, almost went very wrong.

You see as it turns out Cod & Potatoes Poached in Milk with fresh herbs & seasonings, served atop a pool of savory Scotch Egg Sauce…was a little too good.  Thankfully, on this occasion, we were able to exercise a bit of restraint.

We each enjoyed a generous serving of Cod & Potatoes Poached in Milk and managed to fridge away enough for Fish Chowder the next evening.  I love it when a non-plan comes together.

Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}

inspired by 60-Minute Gourmet

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Course Entree, Seafood

Servings 4

Ingredients

  

• 1 1/2 lb. cod fillets cut into 4 pieces
• 1 1/2 cups milk divided
• 1/2 cup water
• 1 bay leaf
• 3-4 sprigs fresh herbs like thyme and sage
• 1 small onion thinly sliced
• 12 petite potatoes thinly sliced
• salt & pepper
• 3 strips bacon cut into lardons
• 1 shallot thinly sliced
• Scotch Egg Sauce see recipe link in post

Instructions

 

• In a large skillet, layer onion & potato slices. Add bay leaf, herb sprigs, milk, water, salt and pepper. Simmer uncovered until potatoes are just tender, 20 – 25 minutes.
• Meanwhile, cook bacon lardons until crispy brown. Drain on paper towels, reserving pan drippings. Add shallot slices and cook until crispy. Reserve with bacon for garnish.
• Lay cod pieces on top of potato and onion layer. Add additional 1/2 cup of milk. Bring to a boil, then reduce heat and let simmer 5 – 7 minutes until fish is done and flakes easily with a fork. Remove from heat. Using a turkey baster or small ladle remove 3/4 of the cooking liquid and reserve for the Scotch Egg Sauce.
• Serve fish pieces, potato & onion slices on a pool of Scotch Egg Sauce, sprinkled with crispy bacon and shallot.