Torsk poached in milk with dill

Here is a recipe that was made up on Christmas day.  It would work well with pretty much any fish.

400g of White Fish
1 Brown Onion chopped roughly
3 Cloves of garlic peeled and smashed
1 tbs Black Pepper Corns
1 Cup of chicken stock
6 Anchovies
1 Cloves
1 tbs butter
3 Cups of Milk
1 tbs Dried Dill or 1/2 cup of fresh Dill
salt to taste

Serve with whole roasted potatoes and sauted brussel sprouts with pancetta.

1. Melt butter in a pot over a low heat.  Add onions, pepper, dill, cloves, anchovies, garlic and soften until the onions are cook.

2. Add the milk and stock and simmer for 20 mins.

3. Add the fish fillets and turn the heat right down.

4. Reduce the creamy sauce to serve.

This entry was posted on Friday, January 2nd, 2009 at 8:50 pm and is filed under Recipes and tagged with graphic design, hobart, photographer, Photography, sam, samuel shelley, shelley, tasmania, web design, wedding photographer. You can follow any responses to this entry through the RSS 2.0 feed.