WHITE fish
and Bay Leaves
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White Fish
and Bay Leaves
Background
Being an island nation, Ireland has fished its shores from the start of human occupation. With the interior of ancient Ireland dense with forest and inaccessible, the first Irish primarily relied on the sea for food.
Recipe
Be generous with the bay leaves. Add more than the recipe calls for, if needed. According to Darina Allen where this recipe comes from (see below), the bay leaf's "perfume should distinctly permeate the sauce.)
Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4-6
INGREDIENTS
2T butter (Kerrygold)
1/4 cup onion
6pc cod or other whitefish
4-5 bay leaves (fresh or dried)
light cream (to cover fish)
For the Roux:
1/5 cup Kerrygold butter
2T flour
1 1/4 c milk
(prepare ahead of time)
On low, melt the butter in a saucepan. Add the flour and stir until well mixed. Continue cooking on low for a couple minutes. Remove from heat then add the milk a little at a time, stirring well to remove all lumps.
TO MAKE:
Step-by-Step
Sauté chopped onions with the butter until translucent.
Add the cod in a single layer and cook each side for about 1 min. Add salt and pepper to taste.
Add the bay leaves and cover with the cream. Cover and continue to cook for about 5-6 minutes until fish is done.
Transfer fish to a serving dish, keeping the cream in the pan. Bring cream to a boil and add roux. Continue to simmer until sauce is to desired thickness.
Pour sauce over fish and serve, or place in serving dish on table.
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Recipe from Irish Traditional Cooking
Darina Allen
Pg. 40
We are not affiliated with this author or publisher in any way.
Published by Kyle Books