Finnan coddie - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked cod |
| ¼ | cup | (1/2 stick) butter |
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Milk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 1 | cup | Diced cooked potatoes |
| 1 | tablespoon | Chopped fresh parsley leaves plus 4 sprigs for garnish |
| 1 | tablespoon | Chopped fresh dill |
| 3 | tablespoons | Fresh bread crumbs |
Directions
1. In large skillet, place fish and cover with water; heat to boiling over medium heat. Reduce heat to low and simmer fish 10 minutes or until it flakes easily with a fork. Drain, discard skin and bones, and flake fish; set aside.
2. In same skillet, melt butter over medium-low heat; remove 1 T to small bowl and set aside. Stir flour into remaining butter and cook, stirring constantly, 2 minutes. Gradually stir in milk; cook until thickened. Add salt and pepper; cook over low heat 10 minutes, stirring occasionally. Meanwhile, heat oven to 350'F and butter a shallow baking dish.
3. Gently stir fish, potatoes, chopped parsley, and dill into milk mixture. Transfer to baking dish. Mix bread crumbs with reserved tablespoon of melted butter; sprinkle crumb mixture over top of fish mixture. Bake 20 minutes or until hot and lightly browned. Garnish with parsley sprigs.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary