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    • Smoked Cod with Creme Fraiche

    Mark Sharron
    Easy
    12 minutes
    2
    This is a fantastic recipe because it's the most wonderful combination of flavours and it takes only a few minutes from start to finish.
    1 rating
    layout 0 comment

    Ingredients

    • 400g smoked cod, skinned
    • 2 tablespoons crème fraîche
    • A handful of snipped fresh chives
    • 10g butter, diced
    • 150 ml whole milk
    • salt and black pepper to taste

    Method

    • Step-by-Step Method for Smoked Cod with Crème Fraîche
    • Prepare all ingredients: diced butter, snipped chives, measured crème fraîche, and whole milk
    • Place smoked cod in a shallow pan (use a pan with a lid if possible)
    • Pour 150ml whole milk over the cod, ensuring it is partially submerged
    • Scatter the diced butter evenly over the fish
    • Place the pan over gentle heat and bring just to a simmer (do not boil)
    • Cover the pan and poach cod gently for 6–8 minutes, until flesh flakes easily
    • While cod is poaching, finely snip fresh chives (if not already prepared)
    • When cod is cooked, carefully lift out onto a plate, draining excess milk
    • Spoon 2 tablespoons crème fraîche over the hot cod allowing it to melt slightly
    • Sprinkle generously with snipped chives
    • Season with salt and freshly ground black pepper to taste
    • For plating: arrange cod fillets neatly, nappe with crème fraîche, garnish with extra chives
    • Serving suggestion: accompany with simple steamed green vegetables or new potatoes if desired (not included in nutrition)
    • Serve immediately while hot