For the cod
•1¾oz flour
•salt and freshly ground black pepper
•4 x 6oz cod fillets
•1-2 tbsp vegetable oil
•3oz butter
•1 lemon, juice only
For the parsley sauce
•300ml milk
•½ onion, peeled, finely sliced
•pinch freshly grated nutmeg
•1 fresh bay leaf
•4 whole white peppercorns
•1½oz butter
•1oz flour
•3 tbsp chopped fresh parsley leaves
•salt and freshly ground black pepper
1.For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan. Remove the pan from the heat and set aside to cool for 8-10 minutes.
2.Meanwhile, 1oz of the butter in a heavy-based pan. Whisk in the flour to create a smooth paste, then cook, whisking continuously, for one minute, or until the paste has thickened. Remove the pan from the heat.
3.Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.
4.Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.
5.Stir in the remaining ½oz of butter until the sauce is glossy, then simmer for 2-3 minutes. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
6.For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the cod fillets in the seasoned flour until completely coated.
7.Heat the oil in a frying pan over a medium heat. When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through.
8.When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon. When the butter has melted, remove the pan from the heat.
See other recipes at The Grocery Cart Challenge, Mom's Crazy Cooking
1 comment:
This recipe looks delicious! Thanks for sharing!
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