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Cod With Lemon And Watercress Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 208 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 191.1 mg63.7%
Sodium 60.1 mg2.5%
Total Carbohydrates 33 g11%
Dietary Fiber 3.2 g13%
Sugars 14.2 g
Protein 7 g14%
Vitamin A 38.8% Vitamin C 66.4%
Calcium 19.1% Iron 8%
*Based on a 2000 Calorie diet
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