South African Smoked Cod With Three Cheese Sauce
July 27th 2010 06:28
Ingredients
436g (1lb) Smoked cod fillets
250ml (½ pint) milk
200ml (1/3 pint) Bechamel Sauce
50g (2oz) Parmesan cheese
50g (2oz) Cheddar cheese
50g (2oz) Blue vein cheese
1 pinch Paprika
Method
Pour the milk into a shallow pan.
Place the fish fillets in the milk skin side down and heat to a gentle simmer.
Poach for ten minutes with a lid on, then remove fish to a warming plate.
Reserve the poaching liquid in a cup.
Heat the béchamel in the same pan, diluting with the poaching liquid if required.
Remove from the heat and add the cheese, reserving a small amount for presentation.
Stir the cheese through the sauce but do not reboil the sauce after adding the cheese.
Spoon the sauce over the fish and decorate with a sprinkle of cheese and a pinch of paprika.
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Comment by Judcat