This recipe from the royal kitchens is over 100 years old. Royal chefs served it to Queen Mary every Good Friday.
Queen Mary requested Cod in this dish, and enjoyed with baby potatoes and parsnips. Parsnips were very popular in the early 1900’s. Today Queen Elizabeth II is served Hake.
The Royal's Poached Cod and Egg Sauce
This recipe from the royal kitchens is over 100 years old. Royal chefs served it to Queen Mary every Good Friday.
Queen Mary requested Cod in this dish, today the Queen Elizabeth II is served Hake, but any white fish will do.
Servings 6 servings
Ingredients
- 6 4 ounce filet of cod hake or other white fish
- 2 cups milk
- 1 fresh bay leaf
- 2 tbsp. unsalted butter
- 2 tbsp. Flour
- 3 large hard-boiled eggs, diced
- 1/4 cup fresh parsley chopped fine
- 1 pinch Salt and pepper to taste
- Baby potatoes and parsnips to garnish
Instructions
- Bring the milk to a boil in a sauté pan with the bay leaf. Carefully add the fish, reduce the heat, cover and simmer for about 5 minutes. Remove the fish to a plate once cooked.
- In a small pan melt the butter and stir in the flour, gradually incorporate the milk that the fish was poached in and whisk until smooth and the sauce starts to thicken. Season with salt and pepper. Simmer for 5 minutes then remove and discard the bay leaf.
- Add the egg and parsley to the sauce and adjust the seasoning. Place the fish on a serving plate and spoon the sauce over the top.
- The King enjoyed this dish served with hot baby potatoes and boiled parsnips.