Poached cod with dill sauce, potatoes and carrots

Ingredients for 4 portions

• ≈ 6 dlWater
• 1 cubeFish stock, stock cube
• 5 berriesAllspice, whole
• 1Bay leaf
• 500 gCod fillet, or cod loin, in 4 pieces
• to tasteSalt
• 1 ½ tbspButter
• 2 tbspPlain flour
• 2 ½ dlMilk
• 1 dlDill, chopped
• ½Lemon, the juice
• to tasteBlack pepper

On the side

• 800 gPotato, waxy
• 400 gCarrot, in chunks
• 200 gGreen peas, frozen

Method

1. Peel the potatoes and halve any large ones. Put them in a saucepan, cover with water, add salt and bring to the boil.
2. Boil the potatoes until tender, 20–25 minutes.
3. Peel the carrots and cut them into chunks. Put them in a saucepan of lightly salted water and bring to the boil.
4. Boil the carrots until tender, about 10 minutes. Add the peas for the last 2 minutes and drain.
5. Bring the water to the boil with the stock cube, allspice and bay leaf in a wide saucepan. Set aside 2 dl of the stock for the sauce.
6. Season the fish lightly with salt and lay the pieces in the stock. Poach under a lid over low heat for 6–8 minutes, until the fish is white all the way through and flakes easily.
7. Melt the butter in a saucepan and whisk in the flour. Gradually whisk in the 2 dl of stock and the milk and let the sauce simmer for 3–4 minutes. Stir in the dill and season with lemon juice, salt and pepper.
8. Drain the potatoes. Lift the fish out with a slotted spoon and serve with the dill sauce, potatoes, carrots and peas.

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