Baked Cod Steaks With Smoked Oysters
|Milk||1⁄2 Pint (300 Milliliter)|
|Herb bouquet||1 (Bay Leaf, Parsley Stalk, Onion, Etc. For Flavoring)|
|Butter||1 Ounce (30 Gram)|
|Flour||3⁄4 Ounce (20 Gram)|
|Canned smoked oysters/Mussels||3 1⁄2 Ounce (1 Can, 125 Gram)|
|Cod steaks||32 Ounce (4 Pieces, 8 Ounce / 250 Gram Each)|
|Lemon||1 , rind grated|
|Chopped parsley||1 Tablespoon (For Garnish)|
Heat the milk with a bay leaf, some parsley stalk, a slice of onion and some black peppercorns.
Take off the heat, cover and allow the flavours to infuse for 5-10 minutes, then strain.
Cook the butter and flour together gently for a few minutes and whisk in the flavoured milk, then stir in the oil from the can of smoked oysters or mussels.
Put the cod steaks into a shallow ovenproof dish that only leaves a little room to spare, and lay the smoked oysters or mussels round the fish.
Pour the sauce over and sprinkle with grated lemon rind.
Cover with foil and cook for 20-30 minutes, depending on the thickness of the fish, at 190°C/375°F/Gas Mark 5.
Carefully remove the fish steaks to a warm plate.
Stir the sauce well but avoid breaking up the smoked oysters or mussels; correct the seasoning if necessary, then pour it around the cod steaks.
Sprinkle with parsley, or a mixture of additional lemon rind and parsley, and serve immediately.