(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages