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Title: Poached Cod W/ Chive Potatoes
Yield: 1 Serving

Ingredients

      1    court bouillon:
     16 fl dry white wine
  3 1/2 pt water
      7 oz carrots; peeled and roughly
      1    diced
      4 oz leek; white only  roughly
           -diced
      4 oz onions; roughly diced
      2 oz celery; roughly diced
      1 cl garlic; unpeeled
      5    sp parsley
      1    sp thyme
    1/2    bay leaf
      5    white peppercorns; crushed
      3    coriander seed
      1    chive potato sauce:
      6 oz potato; cut in large cubes
      5 oz chicken stock; hot
      2    ta chives; sliced
      1    salt and pepper to taste

Instructions

In a large saucepan, bring the white wine and the water to a boil.

Add the remaining ingredients, except for the salt, and allow to simmer
for 10 minutes. Season with salt and then strain through a fine sieve.
Poach cod in liquid. Bring to a boil, not higher than 140 degrees for 10
minutes. Place on top of Potatoes.

Chive potato sauce:
Boil the potato in lightly salted water until done. Strain and place
potato in food processor. Add the hot stock in two additions. Make sure
to puree completely before adding second addition. Do not over mix. Add
chives, salt and pepper to taste.

Yield 4 1/4 pints.

(Courtesy of Chef Handke of Handke Restaurant)

>From: "Tina D. Bell"

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Per serving: 793 Calories (kcal); 6g Total Fat; (10% calories from fat);
20g Protein; 102g Carbohydrate; 0mg Cholesterol; 1626mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: DINING AROUND, SHOW #DI1153

Preparation Time: 0:00

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