This is Rick's classic cod in parsley sauce recipe. When made with good quality cod fillet and plenty of fresh parsley in the velvety sauce - it's a really nice dish for a seafood supper at home. Simple cookery, done right. Make using fresh cod fillets from our online fishmonger.
1 lemon, sliced
700g thick cod fillet
45g unsalted butter
15g plain flour
500ml whole milk
50ml double cream
25g parsley, finely chopped
Salt and freshly ground black pepper
Put 1 litre of water into a large pan with the lemon slices
and two teaspoons of salt. Add the cod, bring to the boil and simmer for 2 minutes. Remove the pan from the heat and set aside while you make the sauce, during which time the cod will continue to cook in the residual heat.
Melt 15g of the butter in a heavy-based pan, add the flour
and cook until it starts to smell nutty but is not browned.
Gradually add the milk, stirring all the time, until smooth. Add 150ml of the fish cooking liquor and 50ml of cream and leave the sauce to simmer for about 20 minutes, stirring now and then, until reduced and thickened to a velvety consistency.
Finish the sauce with 30g of butter and a squeeze of lemon before stirring through the chopped parsley.
Serve with some minted new potatoes.