Smokedcodinparsleysauce Recipes
SMOKED COD IN PARSLEY SAUCE
Make and share this Smoked Cod in Parsley Sauce recipe from Food.com.
Provided by Sara 76
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan. Add onion and cook until tender.
- Stir in flour, and cook for about 1 minute, stirring constantly.
- Slowly stir in milk.
- Add fish and parsley, and simmer until sauce thickens and fish is cooked through.
Nutrition Facts : Calories 374.1, Fat 22.5, SaturatedFat 13.8, Cholesterol 79.1, Sodium 286.4, Carbohydrate 28.4, Fiber 0.8, Sugar 1.5, Protein 15.9
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- For the white sauce, combine the milk in a small pan with the onion, clove, bay leaf and a pinch of white pepper. Heat slowly to a simmer, then remove from the heat and allow to stand for 3 minutes before straining into a jug. Melt the butter in a pan over low heat, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk.
- Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and season, to taste, with salt and pepper. Stir in the chopped fresh chives or parsley.
- Cut the fish fillets into serving-sized pieces and place in a large frying pan. Cover with the milk, combined with 1 cup (250 ml/8 fl oz) water. Bring to the boil, reduce the heat to low and gently cook the fish until it flakes easily at the thickest part when tested with a fork. Lift out of the pan with a slotted egg slice. Drain briefly on crumpled paper towel and place on serving plates. Top with the white sauce and garnish with snipped fresh chives.
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- Place a pan on medium heat, add butter and leave to melt. Add all-purpose flour and whisk to combine to form a paste and cook for about a minute.
- Reduce the heat add the milk gradually to the paste until a smooth lump-free sauce is formed. Simmer on low heat for another 5 minutes or until the sauce no longer have a floury taste. Season with salt and pepper to taste
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- Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
- Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
- Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
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