A protein enriched evening meal which can easily serve 6.
6 pieces of cod
6 medium sized carrots
1 tin of garden peas
4 cloves of garlic
Half a pint of milk
A tea spoon of mixed dried herbs
1 oz of butter
1 oz of plain flour
1 pint of milk
Peel and slice the carrots and boil for 10 minutes then add the peas and boil for a further 5 minutes.
Melt a dash of butter in a frying pan and add the pieces of cod, sprinkle with sea salt.
Pour roughly half a pint of milk over the cod, allow the milk to boil before covering and leave the cod to simmer in the milk for 10/15 mins.
Slice the leak and roughly chop the garlic.
Put into another pan with melted butter, allow to fry lightly for 10 mins, stirring occasionally.
Line an oblong dish with butter.
Remove the cod from the heat and put the cod minus the milk into the oblong dish (I broke ours up).
Put the carrots, peas, leak and garlic onto the cooked cod and keep warm in a cool oven while making the white sauce.
Melt the butter in a pan, add the flour and stir.
Slowly add the milk to the pan and stir continuously with a fork or whisk.
Allow the mixture to boil before turning down the heat.
Keep stirring the sauce until it thickens.
Pour the white sauce over the cod and vegetables that are in the oblong dish.
Crack the dozen eggs over the cod and vegetables.
Sprinkle with more sea salt and dried herbs, dot with butter and then put into an oven that has been pre-lit to gas mark 6 – it should take 15 minutes.
We enjoyed ours with mixed green salad, beetroot and spring onions.
A perfect meal for family or something easy for when friends come round.