Scottish Recipes: Baked Cod and Egg
Egg sauce and cod blend together very well. They have been used in a number of traditional Scottish dishes. This one is simple to prepare.
4 cod fillets
2 oz (60g or ½ stick) butter
2 oz (50g or ½ cup) flour
1¼ pints (720ml or 3 cups)
3 hard boiled eggs, finely chopped
1 tablespoon butter
Butter for coating the baking dish
Pinch of nutmeg
Salt and pepper to taste
Butter an oven-proof dish and arrange the cod fillets.
Melt the butter in a pan, add the flour slowly and stir over a low heat. Add the milk gradually, whisking continuously until it is smooth and creamy. Continue heating over a low heat for 2/3 minutes. Then mix in the eggs, the extra tablespoon of butter, nutmeg and salt and pepper. Stir well over a low heat.
Pour the egg sauce over the cod fillets and bake for 20 minutes in a pre-heated oven at 375F/190C/Gas Mark 5.
Serve with mashed/creamed potato.
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