Pan-fried cod with fennel-infused parsley bechamel, onion and fennel bed, potatoes, peas and carrots
Adam Ragusea · ♥ 6.8K likes · 191.9K views · 9 min video
Read about cod in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ whole onion
- fennel bulb
Slice the onion and fennel bulb very thin; save the fronds.
Start the small potatoes boiling for the side.
- tiny potatoes
- carrot slices
- peas
- fennel fronds
- parsley
Chop the fennel fronds fine with the parsley.
When the vegetables are tender, after a few minutes, strain the infused milk into a jug and reserve the slices.
- 2 tbsp butter
- flour
Cook the butter and enough flour to a paste, whisking a few minutes, then whisk in the infused milk as before; add cream by eye.
- chicken stock concentrate
- coarse mustard
Season the sauce with a little stock concentrate and coarse mustard; bring to a bubble so it fully thickens, then keep warm.
- 1 whole cod
Heat a non-stick pan; season the fish with salt and pepper and dust with flour or cornstarch.
- pepper
- flour, or cornstarch
- oil
In shimmering oil, cook the fish presentation side down most of the way for gentle browning, then flip when blonde underneath.
Boil the frozen peas in the potato water; stir the parsley and fennel into the sauce near the end to keep them green.
After about six minutes, when the cod starts to flake, let it finish in the residual heat of the pan.
Reheat the onion and fennel slices as a bed for the fish; plate with peas, carrots and potatoes and pour the bechamel over so it floods the plate.
Plating on a bed of fennel and onion