Poached Cod Fines Herbes
|Fresh cod steaks||2 Pound (Otherwise Use Fillets, About 1 Kilogram)|
|Water/Milk||310 Milliliter (About 1.25 Cups)|
|Onion||1 Medium, minced|
|Lemon slices||3 , unpeeled|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Butter||30 Milliliter (About 2 Tablespoon)|
|Flour||30 Milliliter (About 2 Tablespoon)|
|Lemon juice||15 Milliliter (About 1 Tablespoon)|
|Fresh parsley/2 tbsp (30 milliliter) fresh dill||60 Milliliter (About 1/4 Cup)|
€¢ Set the steaks or fillets in one layer in an 8 x 12 inch (20 x 30 cm) glass dish.
€¢ Pour the liquid over the fish.
€¢ Cover with the onion and lemon slices, the bay leaf, salt and peppercorns. Microwave, uncovered, 3 minutes at HIGH.
€¢ Tilt the dish and pour the cooking juice over the fish with a spoon. Microwave 4 minutes more at HIGH. Cover and let stand 3 minutes.
€¢ Remove fish to a warm platter with a perforated spoon.
€¢ Mix together the butter and flour, add to the fish juices, mix thoroughly.
€¢ Add the lemon juice, parsley or dill. Mix well. Microwave 2 minutes at HIGH. Stir. The sauce should be light and creamy; microwave 1 minute more, if necessary. Pour over the fish.