Lemon segments were kept whole instead of being squeezed for juice.
The sauce is milk with butter and seasonings that seemed good tonight, sage and oregano. Red chile, of course. A teaspoon of flour was whisked into a cup of milk but that's it for thickener, no proper roux, just everything pressure cooked at once, potato in milk along with the other things for sauce. No cheese. Ten minutes on low pressure, the pressure released naturally and slowly which amounts to further cooking by about five minutes.
This cod with potato tasted great but the plate didn't look like I imagined. I would tell you where I think I went wrong but that's boring. It's not boring? Fine then, click on this blue dot •
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