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Baked Cod and Egg Sauce
Baked Cod and Egg Sauce is a traditional Scottish recipe for a classic dish of cod fillets baked in a sauce of milk and hard-boiled eggs thickened with a butter and flour roux and flavoured with nutmeg. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Baked Cod and Egg Sauce.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBaking RecipesScottish Recipes
The combination of cod with a hard boiled egg based sauce is traditional in Scottish cuisine and there are many versions of this recipe across the country.
Ingredients:
4
cod fillets
60g butter
50g flour
750ml milk
3 hard-boiled eggs, chopped
1 tbsp butter
pinch of
nutmeg
salt and black pepper, to taste
Method:
Melt the butter in a pan. Sprinkle the flour over the top and stir to combine thoroughly into a roux. Gradually add the milk and whisk continuously to incorporate into the roux. Continue cooking for about 3 minutes, stirring frequently, until the mixture is smooth and creamy. Add the eggs, the 1 tbsp butter and season with nutmeg and salt and pepper.
Place the cod fillets into a greased baking dish and pour the sauce over the top. Place in an oven pre-heated to 190°C and bake for about 20 minutes, or until the fish is cooked through. Serve on a bed of mashed potatoes and accompanied by asparagus or marsh samphire. Spoon the egg sauce over the top.
