Breakfast was South African smoked cod fillet poached in milk. The poaching liquid took on some smokiness & salt from the fish and was a fine base for a thin cheesy white sauce made with a little bit of cornflour & some blue-vein goat cheese.
Come dinnertime, I slowly brought this sauce to a simmer & turned off the heat. I used the residual heat of the sauce to poach the rest of the cod.
Just a touch of cracked pepper & a few beans & bits of cauliflower & broccoli to go with the cheesy sauce finished it off nicely.