One pan classic

Channa

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I cooked this Cod in Parsley sauce Saturday evening for myself and a neighbour, Used her kitchen and a gas hob so that was fun ( need to ditch my electric and go gas)

Bit of a forgotten British classic in my opinion once common in restaurants consigned to Findus youngs and Birds eye in a bag

Cooked from scratch, gave a different league

To make the roux, melted butter in a frying pan constant whisking added the same quantity of flour bit by bit secret of a roux and avoiding lumps , a pint of milk and half a cup of cream for richness, Instead of seasoning I used a knorr fish stock pot which worked a treat, Once it was all mixed in on a gentle simmer introduced the cod loin got four portions and was on the whoopsie counter at Asda for £2.65 I poached in the béchamel sauce for perhaps 2 mins each side sprinkled with finely chopped parsley and served with garden peas and mashed potato

THe sauce substitute the fish stock for chicken and makes an ideal sauce for a chicken and mushroom pie next plan !

This dish is one pan bar the pots and peas so feasible in a camper fed two of us with change from a fiver and perhaps took only 20 minutes

I must at this stage confess I found this recipe by accident on Saturday during dialysis the TV ddnt work so my weekly dose of James Martin I was denied , twidding my fingers for four hours wasn't an option so hit you tube and was watching Marco Pierre white and used his recipe as inspiration so a really Happy outcome and even more respect for MPW a Local lad from Leeds youngest and first Brit to gain three Michelin Gongs you can see why, Not sure whether the bloke is a genius or megalomaniac probably both but definitely talented

Piccies as per the norm

cod.jpgcod1.jpg

If you like fish, and tasty meals give this one a try you wont be disappointed

Channa
 
Naughty boy,i see how you are getting into next doors affections with all that nice grub,good move channa.:D:tongue:
 
Great tip to add the flour slowly as I normally add it in one go. To make a chicken sauce I usually add a stock cube and a little sherry, and sometimes Dion mustard.
 
Clunegapyears said:
Great tip to add the flour slowly as I normally add it in one go. To make a chicken sauce I usually add a stock cube and a little sherry, and sometimes Dion mustard.
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I used 21 grams butter melted and added flour bit by pit to prevent lumps then added approx. 1 pint of milk bit by bit keep whisking

Great idea on the pie adding mustard a sprinkle of herbs de provence Italian herbs minced garlic too should give interesting results. Too many people slave to a recipe it is afterall a guideline add and take out what you don't like

Channa
 
My problem is i have very little taste or smell in my nose from a young age ,so food etc all seems the same to me so i just clear the plate and tell folks very nice thanks,the only thing i dont eat much of is bread as to me its like eating cotton wool,i do like it toasted with lots of marmalaide if its full grain.
I do eat fish lots as easy to empty plate in about 5 sec,wife says i eat like a dog and all gone when others are just starting,anyway im of to get my tummy tickled WOOF.
 
I think a roux sauce was the first recipe i learned to make in domestic science many moons ago,
The teacher was a real sourpuss but she couldn't fault me on my cooking....now sewing, that's a different story. I must admit to using a shortcut over the years by poaching the fish in seasoned milk and thickening with cornflour. Trying to reduce the calories really. Always finish with parsley though I think i've read somewhere that capers will add flavour and perhaps some anchovies. Never tried them cos it's always a problem what to do with what's left in the tins.
 
yorkslass said:
I think a roux sauce was the first recipe i learned to make in domestic science many moons ago,
The teacher was a real sourpuss but she couldn't fault me on my cooking....now sewing, that's a different story. I must admit to using a shortcut over the years by poaching the fish in seasoned milk and thickening with cornflour. Trying to reduce the calories really. Always finish with parsley though I think i've read somewhere that capers will add flavour and perhaps some anchovies. Never tried them cos it's always a problem what to do with what's left in the tins.
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In a cheffy sense this sauce is really a béchamel which lends itself to allsorts lasagne the obvious culprit, I never learnt at school, my days it was metal work and woodwork useless at both the cooking lark I have my mother to thank and later chefs who took the trouble to show me,

There are one or two "mother" sauces vinagarettes etc which are a platform to accessing a culinary world , slow and steady as you go along seems best advice and there is a little bit of trial and error involved but the results ultimately worth it

The strange thing is of all the occupational jobs I have done and recreational pastimes, cooking and food as always remained constant maintaining a lot of enthusiasm and a healthy curiosity

The beauty of this recipe I think is by using a few simple ingredients nice and fresh it showcases home cooking , is quick and simple and really shows up the pre packed crap we are lured into buying ..It ticks so many boxes

Channa
 
So disappointing, reading the title I was expecting another toilet thread! :banana:
 
Ended up with a variation of parsley sauce.....I grabbed what I thought was parsley, turned out to be thyme...oops.....chucked loads more parsley in and managed to get away with it. Interesting flavour,:D
 
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