Cod in Parsley Sauce
Ingredients: curly parsley, cod fillet, milk, cream, butter · 30 min cook time · 400kcal · ~₩19,300
Ingredients
1handful curly parsley, 1piece cod fillet, 0.66cup milk, 0.33cup cream, 2tablespoons butter, 2tablespoons flour, 0.5teaspoon chicken stock concentrate, 1pinch salt, 0.5piece white onion, 0.5piece fennel bulb, 10pieces baby potatoes, 2pieces carrots, 1teaspoon coarse mustard, 1pinch black pepper, 1tablespoon cornstarch, 1tablespoon olive oil, 0.5cup frozen peas
Instructions
1. Chop a handful of curly parsley very finely to green up the sauce and prevent fibrous texture.
2. Measure about 2/3 cup of milk and 1/3 cup of cream for the sauce.
3. Melt 2-3 tablespoons of butter gently over low heat in a narrow pot or pan. Avoid browning to maintain the sauce's color and mild flavor.
4. Whisk in enough flour to create a thick paste (roux) and cook gently for a few minutes until it smells nice but doesn't change color much (blonde roux).
5. Gradually whisk in the dairy (milk and cream) a little at a time to prevent lumps. Turn up the heat slightly to thicken the sauce to a medium-high consistency once it starts to simmer.
6. Stir in about half a teaspoon of chicken stock concentrate (or half a dry cube of fish or chicken bouillon) and season with salt. The sauce should be slightly salty to season the fish.
7. Gently place the cod fillet into the simmering sauce. Hold the sauce at a bare simmer and turn the fish around or baste it a couple of times. Cook until the fish starts to flake easily and is hot in the center (around 135°F/57°C internal temperature).
8. Remove the cooked cod to a serving dish. Stir the chopped parsley into the sauce.
9. Slice half an onion and half a fennel bulb very thinly. Save the fennel fronds.
10. Place the sliced onion and fennel into a pot with 1 cup (237ml) of plain milk. Bring to a gentle simmer until the vegetables are tender.
11. Boil tiny potatoes until tender. Slice carrots and add them to the boiling potatoes when the potatoes are about halfway done.
12. Tear off fennel fronds and chop them finely with a handful of parsley.
13. Strain the aromatic infused milk from the onion and fennel slices into a jug. Reserve the slices.
14. Melt 2 tablespoons of butter in a clean pot. Whisk in enough flour to make a paste and cook for a few minutes. Gradually whisk in the infused milk until smooth and thickened.
15. Add chicken stock concentrate and coarse mustard to the sauce. Whisk until it starts to bubble and fully thickens. Set aside to keep warm.
16. Season the cod fillet with pepper and salt on both sides, then dust with cornstarch for a nice brown crust.
17. Heat olive oil in a non-stick pan until shimmering. Place the cod fillet pretty-side down and cook most of the way on this side to get a gentle browning. Flip when blonde underneath.
18. Add frozen peas to the same water as the carrots and potatoes and boil until they float.
19. Stir the chopped parsley and fennel fronds into the sauce near the end to keep them green. Keep the sauce on a low flame to stay warm.
20. Cook the cod until it starts to flake and juices push to the surface (medium doneness). Let it finish cooking in the residual heat of the pan.
21. Reheat the onion and fennel slices. Arrange them on a plate as a bed for the fish. Add the cooked potatoes and peas and carrots.
22. Pour the parsley sauce over the fish, allowing it to flood the plate slightly to coat all components.
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