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