Recipe - Poached Cod

COURT BOUILLON
16 fl Dry white wine
3 One half pt Of water
7 ounce Carrots, peeled and roughly
minced
4 ounce White of leek, roughly minced
4 ounce Onions, roughly minced
2 ounce Celery, roughly minced
1 Clove garlic, unpeeled
5 Sprigs parsley
1 small Sprig thyme
One half Bay leaf
5 White peppercorns, crushed
3 Coriander seeds

CHIVE POTATO SAUCE
6 ounce Potato, 1 medium, cut in
large cubes
5 ounce Chicken stock, hot
2 tablespoon Chives, cut or sliced up
Salt and pepper to taste

DINING AROUND, SHOW #DI1153

(Courtesy of Chef Handke of Handke Restaurant)

In a large saucepan, bring the white wine and the water to a boil.

Add the remaining ingredients, except for the salt, and allow to simmer for
10 minutes. Season with salt and then strain through a fine sieve. Poach
cod in liquid. Bring to a boil, not higher than 140 degrees for 10 minutes.
Place on top of Potatoes. Yield 4 One fourth pints.

Chive potato sauce: Boil the potato in lightly salted water until done.
Strain and place potato in food processor. Add the hot stock in two
additions. make sure to puree completely before adding second addition. Do
not over mix. Add chives, salt and pepper to taste.
Posted to Digest eatlf.v096.n238

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Wed, 4 Dec 1996 19:04:25 0800 (PST)