Friday, 22 September 2017
Breaded Cod with a Chive Sauce
Served with a white sauce made with cornflour milk and water. One desert spoonful of cornflour and a third of a cup of milk, and half a cupful of water. I added a bundle of fresh chives chopped into half centimetres, and brought to the boil, stirring constantly, until the sauce thickened to the desired consistency.
The potatoes were roasted in the oven along with the cod. Dressed in freshly ground black pepper. Delicious tender fish!