Cod in Parsley Sauce

For 2 servings

• cod fillets2
• milk300 ml
• bay leaf1
• butter20 g
• plain flour20 g
• fresh parsley, chopped2 tbsp
• Salt and pepper, to taste

1. 1

   Place the cod fillets in a wide, shallow pan and pour over the milk, adding the bay leaf. The fish should be mostly submerged, if not, top up with a splash more milk.

2. 2

   Bring to a gentle simmer over medium heat, then immediately reduce the heat to low, this dish depends on poaching gently rather than boiling, a hard boil will make the fish tough and rubbery. Cook for 8 to 10 minutes, until the fish turns opaque and flakes easily when pressed with a fork.

3. 3

   Carefully lift the fish out with a slotted spoon or fish slice onto a warm plate, and set aside, loosely covered to keep warm. Strain the poaching milk through a sieve into a jug, discarding the bay leaf, you'll use this flavoured milk to make the sauce.

4. 4

   In the same pan, melt the butter over medium heat, then stir in the flour and cook for 1 minute, stirring constantly, this should smell lightly toasted, not browned.

5. 5

   Gradually pour in the reserved poaching milk, a little at a time, whisking well after each addition to stop lumps forming. Once all the milk is added, simmer for 3 to 4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.

6. 6

   Stir in the chopped parsley and season with salt and pepper, tasting as you go.

7. 7

   Spoon the sauce generously over the poached cod and serve with mashed potato and vegetables.