Cod Monte Carlo

Preparation steps

• Clean the cod fillets, wash them, dry them and season with salt and pepper. Arrange in a bowl, place a bay leaf and pour over the milk.
• Cook over low heat for 10-15 minutes.
• Carefully remove the fish to a fireproof dish or baking dish and place a piece of butter on each piece. Cover with aluminum foil and keep in a warm oven (100 degrees) while you prepare the rest.
• Lightly fry the flour in butter and slowly pour in the strained milk in which the cod was cooked, stirring constantly with a whisk, until you get a smooth white sauce.
• Add grated cheese to the sauce, mix well and season with salt and pepper if necessary. Set aside until poached eggs.
• Spread 4 eggs. https://www.youtube.com/watch?v=Rtst1iRXI1g Add water (about 10 cm high) and two tablespoons of vinegar to the pot and heat gently. Then break the egg into a bowl and gently pour into a pot in which you have mixed the water well with a whisk (pour the egg into the center of the vortex). Boil for three to four minutes in not completely boiling water, remove from the pot and place briefly in cold to lukewarm water for a few seconds to extract the vinegar. If desired, you can cut off the uneven edges. Eggs should be well chilled before cooking, and acidified water should not be salted as the egg white and yolk will separate.
• Remove the cod from the oven and increase the oven temperature to 200 degrees C. Place a poached egg on each piece of cod.
• Pour the prepared sauce over the cod and return to the oven for 5 minutes.
• Good apetite :-)