Smoked Cod with Creme Fraiche

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