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Smoked Cod or Haddock with Parsley Sauce Serves 4 - 6 4/ 6 portions of smoked Cod or Haddock (allow approx. 170 g/6ozs of filleted fish per person) from the fish stalls in the Market. Around 1 tablespoon of finely chopped onion Light cream to cover the fish, approx. 300 ml or 1\2 a pint 30g / 1oz of Irish butter Freshly chopped parsley Salt / freshly ground pepper to taste Some Roux (flour and butter) 15g (½ oz) butter (to enrich the sauce / optional) Melt the butter in a pan and then gently sweat the finely chopped onion for a few minutes until is soft and translucent, but not browned or coloured. Put the cod in the pan and cook on both sides for around a minute on each side. You can season the fish at this point with some salt and freshly ground pepper, but be careful of salt with Haddock – don’t over do it! Pour in the cream (or creamy milk will do) and then simmer gently (lid on) for approx. 10 minutes, or until the fish is cooked. At this point you can remove the fish and set aside in a serving dish. Then bring the remaining cooking liquid to a lively boil and thicken with a little roux. To enrich the sauce, whisk in the remaining butter, then add the chopped parsley and check the seasoning. Lastly, pour the sauce over the fish, garnish with a little extra fresh parsley. To serve: this dish goes really well with nice creamy mash or good Irish jacket potatoes, or even a nice crisp green salad leaves if you feel like something lighter. It’s possible to prepare this dish ahead of time, and then to reheat it. Reheat in a moderate oven 180ºC/350ºF/gas mark 4, for anything from 10-30 minutes, depending on the size of the container.
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Thur 06 May '17 - 33 25/04/2010 01:38:17