Cod in Parsley Sauce
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Recipe serves 4
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Preparation Time
25 min
- Cooking Time
20 min
Ingredients
- 25g butter
- 25g flour
- 500ml semi-skimmed milk
- 1 Knorr Fish Stock Pot
- 50ml double or single cream (optional)
- 8 chunks of cod fillet approx. 60g each, skinned
- 4–5tbsps fresh, finely chopped parsley
Method
- Gently melt the butter in a medium, deep, heavy frying pan. Add the flour to the butter to make a roux and whisk together to get rid of any lumps.
- Cook the roux over a very low heat whisking it constantly.
- After 3 minutes, add a little milk to the roux and whisk again, mixing thoroughly. Continue gradually adding the milk a little at a time, whisking constantly until all the milk has been added in.
- Bring to the boil. Add in the Knorr Fish Stock Pot to flavour the sauce and whisk until dissolved. Reduce heat to a simmer and add in the cream, if using, and whisk in thoroughly.
- Carefully place the chunks of cod fillet in the pan, shaking the pan to coat the cod in the sauce.
- Poach the cod in the sauce over a low heat for 4–6 minutes without allowing the sauce to come to the boil until the fish is cooked, carefully turning over each piece of fish after 2 minutes.
- Sprinkle over the parsley and shake the fish to coat it in the parsley sauce.
- Carefully transfer the fish chunks to a serving dish, spoon over the parsley sauce and serve with mashed potato or rice to help mop up the sauce.
