Smoked Cod in Parsley Béchamel

Smoked Cod in Parsley Béchamel

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  • 500g boneless skinless smoked cod fillets
  • A BIG bunch of parsley, chopped
  • 600ml milk
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • Bay leaves
  • ½ tsp. Mace
  • ½ tsp. Ground pepper
  • ½ tsp. Mustard powder
  • ¼ tsp. Curry powder
  • 1 heaped Tbsp. plain flour

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  1. Put the fish, mace, bay, pepper, curry, mustard and a few pieces of onion in the milk and bring almost to the boil.
  2. Turn off the heat and leave to stand until cooled to room temperature.
  3. When the fish and milk are cooled, strain the milk into a jug, reserve the fish
  4. Fry the onion and parsley in the butter and oil until most of the moisture is gone
  5. Stir in the flour and cook for a few minutes
  6. Pour in the milk while stirring and continue stirring until the sauce thickens
  7. Turn off the heat, add the fish to the sauce and break it up while it warms through.

 

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Serve on buttered toast or with soft fresh bread.

Makes 6-8 breakfasts, light meals or entrées.

Leftovers make a great toasted sandwiches or it’s also very good cold, in sandwiches made with fresh bread.

 

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in entree, fish, Leftovers, sauce, seafood, Side dish, smoked and tagged , , , , , . Bookmark the permalink.

One Response to Smoked Cod in Parsley Béchamel

  1. Pingback: Egg & Cod Salad | Kummerspeck

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