Saturday, September 20, 2008

Microwave Cod with Cream Sauce

Bite-size squares of fish cooked in a creamy sauce and served on a bed of crisp toast. This is a quick and easy recipe which would work well with frozen cod fillets. Serves 4.

Power Setting: High (100%)


1 1/2 pound (750 g) cod fillets
2 ounces (60 g) butter
2 ounces (60 g) all-purpose (plain) flour
1/2 pint (300 ml) milk
1 cup single cream
2 egg yolks
Salt and pepper
1/4 teaspoon grated nutmeg
8 slices of bread
2 tablespoons chopped parsley


1. Skin the cod fillets and cut into small squares.
2. Place the butter in a medium-sized dish or casserole and cook for 1 minute to melt. Stir in the flour and cook for 1 minute. Gradually add the milk, blending well. Cook for 4 minutes, stirring every minute to keep the sauce smooth. Add the cream, blending well and cook for 2 minutes.
3. Add the cod pieces and cook for 8 minutes, stirring every 2 minutes.
4. Beat in the egg yolks, salt and pepper to taste and the nutmeg.
5. Meanwhile, trim the crusts from the bread and toast until golden. Arrange the toast on a warmed serving plate and spoon the cod and sauce over. Sprinkle with the chopped parsley. Serve with boiled new potatoes and spinach.

To freeze: After completing Step 3, cool, then pour into a rigid container, cover, label and freeze.
Freezer life: 1 month.
To use: Thaw then cook for 3-4 minutes until hot. Continue from Step 4.

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