Morue a l'Anglaise (Cod fillets poached in milk)

1. 1

   Cut each fillet crosswise into two pieces.

2. 2

   Using a pair of pliers, pull out any bones that may be left.

3. 3

   Arrange the pieces skin side down in a skillet large enough to hold them in one layer.

4. 4

   Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.

5. 5

   Bring to a boil and let simmer five to seven minutes or until fish is done.

6. 6

   The thicker the fish, the more time it takes to cook.

7. 7

   Do not overcook.

8. 8

   Serve with egg sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.