Cod, And Oyster Sauce
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
FishMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bort the cod, whether it be crimped or plain, in boiling spring water, into which throw a handful of salt;
- as soon as the fish is done, drain it instantly, and place it on a dish, with a clean wet napkin over it, to keep it moist: just before dinner, take off the napkin, and send the cod to table with a sauce-boat full of white Oyster sauce No.
- 50).
- ( een is rarely dressed whole, as, in addition to its unwieldy size, the length of time required to boil so large a fish deprives it materially of its peculiar attraction, which is never so effectually obtained as when the fish is crimped, and cut into slices, previously to its being boiled.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander