Marco Pierre White recipe for Cod in Parsley Sauce

a great British classic which you don't really see anymore cut-in passed his source very simple start to finish 10-15 minutes depending on the size of your card and what I'm gonna do is make a light bechamel enriches a little cream I'm going to poach my fish in it rather than steam or boil my fish so all the goodness stays in the sauce it's very simple as you can see prime quality cod butter flour milk cream parsley and again the secret ingredient the Knorr fish stock pot which makes it so easy smelt of what's in the pan at our flour to the butter and as you can see we've mixed the two together very well now we start to cook our root most people have problems and they make some white sauce it becomes lumpy that's because you're making it too thick the secret is little butter little flour so 21 grams of each is perfect for one pint of milk and use a whisk not a wooden spoon I'm putting my route on a very low heat now we start at our milk [Music] twork the roof as you can see I'm adding my milk little by little and working the route quite aggressively to break it all down to make it creamy and smooth last of the milk now we add our fish stock dissolve it in no need to season everything is done for you with the fish stock waters I've worked my sauce from start to finish with my whisk to create that rich creaminess and to make sure I have no lumps and then we add our cream but again this is optional so there we have it a sauce which has taken 5 10 minutes to make it's not too heavy it's not too light perfect for poaching fishing with a great flavour splain our fish and then we just cook it slowly in the sauce so when you think what's going to happen the fish is going to start to cook it releases its own juices so all that the natural flavor from the fish is going into our source at the same time we're continue to cook our sauce and then we finish with a bit of Pascal have you really asked what am i doing I'm poaching my fish very gently and by doing that all those natural juices are still in my sauce it's a very easy web cooking if it starts to boil then you know it's too hot just keep it just about 90 degrees that's now being cooking for aprox 2 minutes that's what I'm going to do gonna turn my fish how do I know when it's cooked these little veins here you just press them down and just imagine feeling the center of it you're just not see them separate that's how you're doing your fish is perfectly cooked so our Cod now is being cooking for a procs three to our four minutes so now we take our parsley last bit of cooking okay it's your choice how much parsley you use work the past me into the source champion so that's taken about from start to very finish max twelve thirty minutes okay it might be fifteen depending on the thickness of your card there's a great British dish works fantastically well with creamed potatoes with peas think of Britain it's one of those sources you never rush if we're really honest we never make fish stock at home you can never buy a good fish stock this is restaurant quality

Channel: Marco Recipes

Views: 974,799

Keywords: Marco, Fish, Cod, Parsley Sauce, recipe, stock, home, cooked, comfort, 70s, Marco Pierre White

Id: iISCeibzVvg

Length: 4min 0sec (240 seconds)

Published: Tue Jan 15 2019