Buttered Whitings with Eggs

Seafood, 17th century, English
Based on Buttered Whitings with Eggs Show original recipe
Using Cariadoc Collection, fourth Edition
Alternate reconstructions:
Reconstructed 09/13/1976 by Peridot of the Quaking Hand
Serves 4

Ingredients

1 lb Frozen Cod Fillets (thawed)
3/4 stick Butter (Unsalted, softened)
1/4 cup Cream (or Milk)
2 Eggs (Room temperature)
1/2 tsp Salt

Steps

  • Thaw fillets
    Poach in salted water for 5-8 minutes. (Immerse fish when water is boiling and reduce heat to a simmer.)
    Drain, remove any bones
    Break up with a fork and mix well with 3 Tablespoons butter and 1/2 teaspoon salt.
    KEEP HOT
  • Beat together: 2 eggs, 1/4 cup cream or milk and 3 Tablespoons soft butter.
    Scramble in a hot frying pan until hardened.
  • Mix eggs in with fish.
    SERVE AND EAT IMMEDIATELY!!

Notes

Serves 4-6 people
Approx. cost $2.25
Cod is related to European "whiting". US "whiting" is not.
This dish must be served hot but would do well in a chafing dish for an event.

Reviews

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