Cod With Lemon And Watercress Sauce
|Onion||1 Small, sliced|
|Grated lemon rind||1|
|Dry cider||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Watercress||1⁄2 Bunch (50 gm) (Stalks Removed To Garnish)|
Place the cod in a shallow 600 ml (1 pint) ovenproof dish.
Add the onion, bay leaf, peppercorns, lemon rind, cider and salt to taste.
Cover with foil and cook in a preheated moderate oven, 160 C (325°F), Gas Mark 3, for 20 minutes.
Transfer the fish to a warmed serving dish, discarding any skin and bones; keep hot.
Strain the fish liquor and add water if necessary to make up to 5 tablespoons; cool.
Blend the cornflour with the fish liquor and lemon juice.
Heat, stirring, until thickened.
Beat the egg yolk and milk together, then add to the sauce.
Finely chop the watercress leaves.
Add to the sauce with salt and pepper to taste.
Heat gently but do not boil.
Pour the sauce over the fish
Serving size: Complete recipe
Calories 503 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 345.9 mg115.3%
Sodium 254.5 mg10.6%
Total Carbohydrates 33 g11%
Dietary Fiber 3.2 g13%
Sugars 14.2 g
Protein 71 g142.3%
Vitamin A 41.7% Vitamin C 72.4%
Calcium 24.9% Iron 15.6%
*Based on a 2000 Calorie diet