Milk-Poached Smoked Cod with Bacon

Milk-Poached Smoked Cod with Bacon
Fishboxer Fishbox HQ from

Poaching the smoked cod in milk gives this dish a delightful creamy flavour.













  •  4 smoked cod portions
  •  300g potatoes
  •  1 tbsp olive oil
  •  100g unsmoked back bacon
  •  1 onion
  •  300ml full cream milk
  •  300ml thickened cream
  •  1 bay leaf
  •  2 fresh thyme sprigs
  •  Salt and pepper (to taste)






























  1.  Thinly slice the potatoes.
  2.  Cook the sliced potato in a pan of boiling, salted water for 8 mins or until tender.
  3.  Drain the potatoes and leave in the pan.
  4.  Chop the bacon.
  5.  Heat the oil in a deep frying pan over medium heat.
  6.  Add the bacon and cook, stirring, for 2-3 mins, until crisp.
  7.  Remove the bacon from the frying pan with a slotted spoon and drain on kitchen paper.
  8.  Thinly slice the onion.
  9.  Heat the same pan with the oil and bacon fat to a low heat and add onion.
  10.  Cook, stirring, for 2-3 mins, until softened but not coloured.
  11.  Add the smoked cod portions, milk, cream, bay leaf, thyme and seasoning.
  12.  Cover the pan and poach for 6-8 mins, until the fish flakes easily with a fork.
  13.  Add the potato to the pan and cook for a further 5 mins to warm through.
  14.  Using a slotted spoon, carefully remove smoked cod and potato and transfer to  plates.
  15.  Strain the poaching liquid, reserving the bay leaf and thyme, then pour over the smoked cod and potato.
  16.  Top with the bacon and reserved bay leaf and thyme and serve.