Post by carnation037 on Feb 8, 2003 19:27:56 GMT -6
Cod Fillets in Chive Cream Sauce
1 1/2 pounds (675 g) cod fillets
1 cup (240 ml) white wine
3/4 cup (180 ml) water
1 large onion, chopped
1 medium carrot, chopped
1 teaspoon (5 ml) thyme
1 bay leaf
Sprig of parsley
Salt and pepper to taste
2 tablespoon (30 ml) chopped chives
3 eggs, beaten
1/4 cup (60 ml) heavy cream
Combine wine, water, onion, carrot, thyme, bay leaf, parsley, salt
and pepper in a large saucepan, bring to a boil and simmer gently
for 30 minutes; strain and reserve liquid. Place fish fillets in the
large saucepan and add the reserved liquid. Cover and cook
gently for 30 minutes. Remove fish and keep warm. Boil liquid to
reduce by half; lower heat and add chives. Combine eggs and
cream and fold into the liquid, stirring briskly. Heat until thick and
smooth, but do not boil. Serve sauce over fillets.
Makes 4 servings.
1 1/2 pounds (675 g) cod fillets
1 cup (240 ml) white wine
3/4 cup (180 ml) water
1 large onion, chopped
1 medium carrot, chopped
1 teaspoon (5 ml) thyme
1 bay leaf
Sprig of parsley
Salt and pepper to taste
2 tablespoon (30 ml) chopped chives
3 eggs, beaten
1/4 cup (60 ml) heavy cream
Combine wine, water, onion, carrot, thyme, bay leaf, parsley, salt
and pepper in a large saucepan, bring to a boil and simmer gently
for 30 minutes; strain and reserve liquid. Place fish fillets in the
large saucepan and add the reserved liquid. Cover and cook
gently for 30 minutes. Remove fish and keep warm. Boil liquid to
reduce by half; lower heat and add chives. Combine eggs and
cream and fold into the liquid, stirring briskly. Heat until thick and
smooth, but do not boil. Serve sauce over fillets.
Makes 4 servings.