Poached cod with egg and parsley sauce
A simple, but delicious, way to enjoy fish
Ingredients
- 400 g cod or other white fish such as Alaska Pollock
For sauce
- 500 ml milk
- 40 g butter
- 2 tbsp flour
- fish stock cube or powder
- 4 eggs hard boiled and chopped
- 3 tbsp parsley finely chopped
- salt and white pepper to taste
Instructions
- Pour the milk into a saucepan and add your stock cube or powder, bring to the boil
- Poach your fish in the milk until cooked. How long depends on the thickness of your pieces.
- Remove the fish from the milk and set aside.
- In a clean saucepan, melt butter and add flour. Let simmer for 2 minutes to cook away the flour taste.
- Gradually add the milk whilst stirring. Once it has thickened, check consistency. You may want to add more milk if you think it's too thick. Once you're satisfied with the sauce, let simmer for a couple of minutes.
- Add the parsley and season with salt and pepper. Then add the chopped egg.
Notes
Serve with potatoes and green peas.