Cod in parsley sauce, simple version with the fish poached in the bechamel (after Marco Pierre White)
Adam Ragusea · ♥ 6.8K likes · 191.9K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- curly parsley
- 1 whole cod fillet
- 1 cup dairy
Bunch the curly parsley tight and chop it quite fine.
- 2–3 tbsp butter
Melt the butter gently over low heat without browning.
- flour
Whisk in enough flour to make a thick paste and cook very gently a few minutes for a blonde roux; the colour should barely change.
Whisk in the milk and cream a little at a time, smoothing between additions.
- milk
Turn the heat up a little; the sauce fully thickens once it starts to simmer. Thin with more milk to a medium-high thickness.
- concentrated stock product
Season with stock concentrate and taste; leave it a little too salty since it must season the fish as well.
Add the cod fillet and hold the sauce at a bare simmer, turning the fish a couple of times or basting sauce over it.
Cook until the fish starts to flake and is hot in the centre, about seven minutes; 135F (57C) internal as a compromise, 145F (63C) to be very safe.
Telling when the cod is done
Lift the fish to the serving dish, stir the parsley into the sauce, adjust, and pour over.
Adding parsley and tasting