Jul 18

Jul 18 Parsley Sauce

On a midweek afternoon I'm suddenly taken with an urge for Cod in Parsley Sauce.

Growing up this was such a treat especially when it arrived on a plate with creamy mashed potatoes & garden peas.

I loved the colour & the texture of the sauce. It was like a blanket for the chunky fish but also lending itself perfectly to the soft spuds.

No idea where this culinary thought has come from today but, what I do know, is that it shall come to fruition.

There are decent cod portions - I was just going to cook one but I'm never happy keeping fresh fish overnight - two it is then.

Sometimes this sauce is best done by eye, taste & consistency although, as a general guide, here's what should work for two pieces of cod ..

20g Butter

20g Plain Flour

250ml Milk

Salt & White Pepper

Handful Parsley chopped

The butter gets melted in a saucepan over a low heat

Stir in the flour & cook for 1–2 minutes

Next take the pan off the heat & gradually stir in about a third of the milk

Back to the heat stirring all the time as the sauce comes to a simmer

Once the milk is absorbed, gradually add the rest of it & cook gently for 5 minutes

Season (white pepper is good here) before stirring in the parsley & serving

My word. I was transported right back to my childhood eating this dish & I found myself remembering The Herbs - a teatime telly treat. Parsley the Lion was the star of the series which was created by Michael Bond - also the man who brought us Paddington Bear. There was Sage the Owl, Dill the Dog, Lady Rosemary & Sir Basil - others, too.

The magic word spoken to begin each story was .. Herbidacious.

That's kind of how I felt about rediscovering parsley sauce.

AMM