Creamed Fish with Bacon
Contains statutory allergens: Fish, Milk / dairy, Gluten
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Ingredients (11)
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Instructions (6)
Peel the potatoes and cut them into bite-sized cubes. Boil in lightly salted water until tender, about 12–15 minutes. Drain and set aside.
Bring a pot of salted water to a gentle simmer. Add the cod fillets and poach gently for 6–8 minutes until the fish flakes easily. Lift the fish out and flake it into generous chunks, discarding any bones.
Dice the bacon and fry in a dry skillet over medium heat until golden and crispy. Remove with a slotted spoon, keeping the bacon fat in the pan for drizzling.
Melt butter in a large saucepan over medium heat. Slice the leek finely and sauté for 2–3 minutes until soft. Stir in the flour and cook for 1 minute.
Gradually whisk in the milk until you have a smooth, creamy white sauce. Simmer gently for 5 minutes. Season with salt, white pepper, and ground nutmeg.
Gently fold the boiled potato cubes and flaked cod into the sauce. Heat through gently for 2–3 minutes. Divide into shallow bowls, top generously with crispy bacon and bacon fat, and garnish with chopped fresh chives.
