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Tangy Cod Supper


20 g butter
25 g plain flour
300 ml milk
salt and fresh ground black pepper
3 tablespoons salad cream; or low calorie mayonnaise
4 large gherkins; diced
1 tablespoon lemon juice
550 g potatoes; cooked and mashed
2 large tomatoes; sliced
50 g cheddar cheese; grated
4 100 g cod steaks
15 g fresh breadcrumbs

Yield: 4 servings

Place butter, flour and milk in a saucepan. Heat, stirring continuously until the sauce boils and is smooth. Cook for 3 minutes. Season. Add salad cream, gherkins and lemon juice. Place cod in the base of a greased ovenproof dish. Season and pour over sauce. Cover with tomatoes and potatoes. Sprinkle with cheese and breadcrumbs. Bake at 190 C / 375 F / Gas 5 for 35 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.