Image of Glazed Shells of Cod in White Wine Sauce

Glazed Shells of Cod in White Wine Sauce

Coquille de Cabillaud Glace an Vin Blanc

Servings: 4

Author:

Keywords:

Cod [/ingredients/fish-seafood/cod/] Fish & Seafood [/ingredients/fish-seafood/]

🧂 Ingredients

2.2 lb duchesse potato mixture
2 1/2 oz butter
1.6 lb poached fillet of cod
1 pint White Wine
Fish Sauce
seasoning
picked parsley

Instructions

1 Pipe the edges of the buttered scallop shells with the duchesse potato, sprinkle
with melted butter and dry under the salamander grill without coloration.
2 Melt the butter in a shallow pan, add the flaked fish, season and toss to
reheat. [
3 Pour a little of the sauce in the bottom of the shells, add the hot fish and
coat with the same sauce.
4 Glaze under a salamander grill and serve on a flat dish on a dish paper with
picked parsley.