Cod with Dill and Parsley Sauce an update of a classic recipe
Ingredients 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 Method 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.
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Put the milk, onion, nutmeg, bay leaf and peppercorns into a pan and slowly bring to the boil. Remove the pan from the heat and set it aside to cool for about 10 minutes. In a separate larger pan, melt just 25g of the butter. Using a wooden spoon, add in the flour and stir continuously until you get a smooth paste.
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Step 1. Position a rack in the middle of the oven and preheat to 425 degrees. Step 2. In a small bowl of food processor or mini-processor, combine the parsley, shallot, mustard, lemon juice and 1/.
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Good! Let's start with some cod with lemon sauce. Baked vs Fried The concept for this recipe started with the idea of a pan seared then baked cod, rather similar to my pan roasted chicken thigh recipes. And this can work if you are doing a proper breading on the cod which will act like the skin of the chicken.
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Step 1 Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside. Step 2 At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the.
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Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture.
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Last Updated on March 17, 2021 . Cod with Dill and Parsley Sauce. This is an updated classic recipe for Cod with Dill and Parsley sauce - lighter than the traditional bechamel sauce with parsley that my mother would have served and delicious on a cold winter's day.
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Lightly salt the cod, wrap in cling film and leave for twenty minutes. Wash the salt off and cut the cod in half. For the mashed potato, cook the potatoes in a large pan of boiling water until.
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Ingredients 3 good knobs of butter 2 small shallots, finely chopped ½ tbsp plain flour 50ml white wine 150ml fish stock 400ml double cream 1 tbsp chopped parsley 4 x 160-180g thick cod fillets.