John Myers
Contents
show
Floured Cod Fillets with Parsley Sauce and Boiled Potatoes
The perfect floured cod fillets with parsley sauce and boiled potatoes recipe with a picture and simple step-by-step instructions.
For the sauce
- Oil – fish seasoning oil
- Flour
- Garlic powder
- Pepper White
- Sea-Salt
- 1 bunch Parsley leaf
- 30 g Butter
- 3 tbsp Flour
- 3 dl Milk
- 2 dl Chicken broth
- Salt
- Pepper
Alternatively
- 1 handful Chives fresh
“Gerichte-Geschichte”
- The parsley sauce is a classic in Danish cuisine and an integral part of various fish and meat dishes. We also refine our sauce with fresh chives.
Fish seasoning oil
- Here you can find my recipe: Fish seasoning oil
The fish
- Wash the fish, season with salt and put in the fridge for 20 minutes.
- Mix some flour with white pepper and garlic powder.
- Pat the fish dry and turn in flour.
- Heat the fish spice oil in a hot pan and fry the fish on both sides until crispy.
The sauce
- Melt the butter in a pan, remove it from the stove and stir in the flour.
- Slowly add the milk and stock, stirring evenly, simmer gently.
- Finally add the chopped parsley and possibly the chives, again simmer briefly, season with salt and pepper.
Serving suggestion
- Serve with potatoes and a little lemon.
Facebook Comments