smoked cod in milkshinedown attention attention
The method below calls for the cod to be poached in milk, but you could easily use any other liquid (fish stock or coconut milk are fantastic alternatives). Fill a pan with some milk.
Turn the heat on to low and bring the milk to a light simmer. Pour in 2 cups (500 ml) of whole milk and add a pinch of salt. Leaf Group Ltd. Copyright © The smoking process requires soaking the cod in a salt-water brine, infusing the fish with excess salt.Pour fresh milk or water into a pan large enough to hold the cod. 2 cups of milk. Cover the pan and let the cod poach for 6 minutes or until the cod flakes. Failing to remove the excess salt before poaching may make your dish taste a bit bitter.Soak the smoked cod in milk for about 24 hours to remove the salt from the fish. Soak the smoked cod in milk for about 24 hours to remove the salt from the fish. She attended Tarrant County College and studied English composition. The size of the pan and the amount of milk will depend upon the quantity of fish you wish to cook at one time. Select a wide-bottomed saucepan and set it on the stove. Use enough milk or water to cover the smoked cod by at least 1 inch.Bring the milk or water to a simmer over low heat. 2020 3 cloves of garlic or 3 teaspoons fresh minced garlic. Harsch received her Certified Nurses Assistant license in 2004. Smoking cod preserves the fish and adds a distinctive smoky flavor, but the process requires salting the meat. Bring to a simmer over a low heat and … Step 2 Pour fresh milk or water into a pan large enough to hold the cod. The gentle cooking method of poaching allows heat from simmering liquids to cook delicate meats, such as fish, without destroying the integrity of the meat. The surface of the liquid should shimmer; no bubbles should break the surface of the liquid.Place the cod into the liquid. Cecilia Harsch has been writing professionally since 2009. [1] X Research source Alternatively, half heavy cream and half water may be used. 50 grams of butter. Poaching cod is one of the best ways to show off the flaky flesh of this much-loved fish; the gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish's nutrients as possible.. Poaching is a very common method for cooking smoked or unsmoked haddock as it is gentle and unobtrusive. Reduce to a very gentle simmer and cover, with the lid gaping slightly.
Add the wine and milk, increase the heat and bring to the boil. 3 continental parsley stalks. Use of this web site constitutes acceptance of the LIVESTRONG.COM Sauce. Once cooked, the haddock can be skinned and flaked and used in a variety of dishes from fish pie to kedgeree. LIVESTRONG.com may earn compensation through affiliate links in this story. 1 cup milk… She has several years of experience in the home-improvement industry, focusing on gardening, and a background in group exercise instruction.
The milk should just bubble a little when it reaches a light simmer. 5 bruised black peppercorns. The pan should be large enough to accommodate all of the fillets with some room for your spatula, and there should be enough milk to just cover the filets. 3 cloves of garlic or 3 teaspoons fresh minced garlicPlace the milk, parsley stalks, peppercorns, garlic and cod into a deep frying pan.Bring to the boil and reduce to simmer for about 5 minutes or until the fish turns opaque.You need 2 1/2 cups of liquid to make the sauce so make this up with the extra milk.Melt butter in another saucepan and stir in the flour slowly over a low heat and cook.Stirring constantly for about 3 to 5 minutes until mixture is bubbling and starts to turn golden.Gradually add the reserved milk and stir until sauce boils and thickens.
She writes mainly home improvement, health and travel articles for various online publications. LIVESTRONG.com may earn compensation through affiliate links in this story. Poaching smoked cod is not much different than poaching other fish; however, you must remove the excess salt from the meat.
Heat milk and salt in a saucepan. 600 grams smoked cod.
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