White fish with a parsley sauce
I saw somebody on twitter posting about making white fish in a parsley sauce and their memories to bland boil in the bag from the 1990s. I don’t remember those (and I didn’t get school dinners), and I have tonnes of parsley growing at the moment, so I figured I’d give it a go.
Rather than making the sauce and then cooking the fish in it I decided to poach the fish in the milk and then use the milk to make the sauce.
You will need
- a piece of fish each. We had a couple of piece of Pollock from FishBox.
- Enough milk to cover your fish in a small pan
- A slice of butter off the block, about half a centimeter
- A big heaped teaspoon of plain flour
- A couple of teaspoons of horseradish sauce, or a little grated horseradish
- A small bunch of parsley, finely chopped
- A bay leaf
Do
- Heat the milk, horseradish and bay together until the milk it too hot to put your finger in but not boiling
- Slide the fish in, cover and poach for ten minutes or so, turning the fish once, until the fish is cooked though
- Lift the fish out, keep it to one side (I pop it on a plate and then pop another one over the top to keep it warm)
- Pour off the milk into a jug and wash the pan
- Melt the butter, add the flour and cook until it’s starting to brown (don’t panic if it clumps up)
- Gently add the milk back, stirring all the time
- Once it starts to come together and thicken add the parsley and salt to taste
- Add back the fish, turn the heat down and cook for a few minutes
- Remove the bayleaf and serve (I added peas and airfrier roast potatoes)
Result
Gentle, subtle and comforting. Horseradish sauce was a little sweet, next time I’ll use raw horseradish.
