Cod à la Hollandaise (Dutch Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cod
- salted water
- floury potatoes
- fine butter
Instructions
- Poach the cod in salted water, cooking well-floury potatoes at the same time.
- When about to dish the fish, drain the potatoes and dry them in the saucepan, covered, stirring them often.
- Serve the cod with the potatoes and send a sauceboat of melted fine butter at the same time.