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Milk-poached smoked cod with bacon
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cozy winter dish with poached fish, potatoes, and crispy bacon.
Ingredients:
  • 300g chat potatoes, thinly sliced
  • 18.20 gm olive oil
  • 100g Backfatters German bacon, chopped
  • 1 onion, thinly sliced
  • 500g undyed smoked cod
  • 300ml full-cream milk
  • 300ml thickened cream
  • 1 bay leaf
  • 2 thyme sprigs
Instructions:
  • Boil the potatoes in a pan of salted water until tender, about 8 minutes. Then, drain them.
  • In a deep frypan over medium heat, sizzle the bacon in oil until irresistibly crisp, about 2-3 minutes. Lift out with a slotted spoon and let it rest on paper towels for a moment.
  • Lower the heat to medium-low, sauté the onion in the pan for 2-3 minutes until softened but not browned. Add the fish, milk, cream, bay leaf, and thyme, then season with salt and pepper. Cover with baking paper and gently poach for 6-8 minutes until the fish is tender. Mix in the potatoes and cook for an additional 5 minutes to heat through.
  • Using a slotted spoon, delicately transfer the fish and potato to a platter. Strain the poaching liquid, saving the bay leaf and thyme, then pour it over the fish and potato. Sprinkle with bacon and the reserved herbs before serving.

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