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