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The Silver Spoon, Phaidon Press

Serves 4


• 1¾ pounds cod fillets
• 1½ cups white wine vinegar
• 1 fresh thyme sprig
• 2 potatoes unpeeled
• olive oil, for drizzling
• 1/4 cup milk
• 2 shallots, chopped
• 2 tablespoons butter
• juice of 1/2 lemon strained
• 1 fresh flat-leaf parsley sprig chopped
• salt and pepper
• toasted croutons, to serve


Put the fish into a pan, pour in water to cover and add a pinch of salt, the vinegar and thyme.

Bring Just to a boil, then lower the heat and simmer gently for about 10 minutes. Remove the pan from the heat and let the fish to cool in its own stock.

Meanwhile, cook the potatoes in lightly salted, boiling water for about 30 minutes until tender then drain peel and mash.

Drain the fish and flake the flesh, removing any remaining pin bones.

Place the fish in a large, heatproof bowl or the top of a double boiler. Season with pepper, drizzle with olive oil, add the milk, potatoes, shallots and butter and mix gently.

Set over a pan of barely simmering water and heat through.

Sprinkle with the lemon juice and parsley and serve with toasted croutons

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