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.
Course Main Dish
Cuisine Edwardian, English, Victorian
Servings 6servings
Ingredients
64 ouncefilet of codhake or other white fish
2cupsmilk
1freshbay leaf
2tbsp.unsalted butter
2tbsp.Flour
3largehard-boiled eggs,diced
1/4cupfresh parsleychopped fine
1pinchSalt and pepper to taste
Baby potatoes and parsnips to garnish
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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.