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Title: STEWED CODFISH (PLUKFISK)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings
Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced
Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.
Posted by Stephen Ceideberg; March 9 1993.
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