Finnan Haddie - but with Cod

Finnan Haddie - but with Cod

2 pounds smoked cod

1 cup whole milk

1 cup water

1/4 cup butter

3 Tablespoons all-purpose flour

2 cups heavy cream

freshly ground black pepper to taste or a couple of shakes of tabasco

1/8 teaspoon nutmeg

1 Tablespoon roasted red pepper, small dice

4 hard-cooked eggs, sliced 

bread crumbs

12 bread triangles fried in anchovy butter (see recipe below)

Soak smoked cod in water to cover for an hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat, and let stand for 10 to 15 minutes. When cooled, remove skin and bones, reserving the stock.

Melt the butter in a heavy-bottomed saucepan.  Stir in the flour, and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside.

Break the cod into pieces and fold into the sauce.  Simmer gently over low heat for a few minutes until the fish is warmed.  Pour the mixture into a shallow casserole; cover with the red pepper and sliced hard-cooked eggs, and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs, and place under a hot broiler to brown. Serve with the anchovy toast. (Serves 4)

Anchovy Butter (from "The Nero Wolfe Cookbook" by Rex Stout)

Mash eight fillets of anchovies with the juice of 1 lemon (or 1 ounce of cognac) in a mortar until all the liquid has been incorporated.  Mix in 1 tablespoon chopped fresh parsley. Add the mixture to 1 cup of softened sweet butter, and beat well to form a smooth paste. Pack into a small crock, and refrigerate for at least 1 hour before using.