This is good old English cod in parsley sauce with a little refinement and plenty of punchy flavour if you go hard with the mustard and parsley. It is fairly bland otherwise and very suitable to be served with mash, steamed rice or crusty bread to mop up the sauce. It is difficult to quantify the poaching milk amount, but more is more, so don't be too mean with it!
Even though this is fish and a lot of kids don't enjoy fish, this is very mild in flavour due to the poaching and actually becomes quite sweet and tasty, so give it a whirl, you may have just found the new family favourite!
Try some of our other flavourful fish dishes:
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The Poached Cod
- 250 Grams cod fillet per serving
- milk for poaching
- 1-2 bay leaf fresh or dried
- pink salt flakes and cracked black pepper to taste BUY
- 1 carrot, peeled and diced
- 1 Handful flat leaf parsley plus some more for garnish
- 50 Grams butter cubed BUY
- 25 Grams flour
- reserved poaching milk
- 120 Grams cream BUY
- 2 Tablespoons Ancient Roman Mustard or seeded mustard Recipe
- 2 Pinches pink salt flakes or to taste BUY
- black pepper to taste
To poach the cod, place into a large flat frying pan so that each piece as plenty of room. Cover with milk, and add all remaining poaching ingredients. Cover and cook at a low temperature until fragrant and the carrots and fish are tender. Drain liquid and remove the bay leaves.
Place parsley into clean, dry Thermomix bowl and chop 5 sec/speed 7. Remove from bowl and set aside.
Place butter and flour into the Thermomix bowl and chop 4 sec/speed 5.
Cook 5 min/Varoma/speed 2.
Add the poaching milk and cook 8 min/100°C/speed 3.
Add cream, mustard, chopped parsley and pepper and cook 2 min/100°C/speed 3.
Return to the pan with the fish and bring to simmering temperature. Serve sprinkled with additional parsley. You could add onions to the poaching liquid if desired.
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