Baked Cod and Egg Sauce RecipeOrigin: Scottish Period: Traditional |
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The combination of cod with a hard boiled egg based sauce is traditional in Scottish cuisine and there are many versions of this recipe across the country. Ingredients:
4 cod fillets 
Baked Cod and Egg Sauce Preparation:Method:Melt the butter in a pan. Sprinkle the flour over the top and stir to combine thoroughly into a roux. Gradually add the milk and whisk continuously to incorporate into the roux. Continue cooking for about 3 minutes, stirring frequently, until the mixture is smooth and creamy. Add the eggs, the 1 tbsp butter and season with nutmeg and salt and pepper. Place the cod fillets into a greased baking dish and pour the sauce over the top. Place in an oven pre-heated to 190°C and bake for about 20 minutes, or until the fish is cooked through. Serve on a bed of mashed potatoes and accompanied by asparagus or marsh samphire. Spoon the egg sauce over the top. |
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