Poached cod with parsley sauce
Instructions:
This main dish is delicious served with boiled potatoes or rice. 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 / 2 cup whole milk 1 / 2 cup homemade or store-bought fish or vegetable stock Coarse salt 3 / 4 cup finely chopped fresh flat-leaf parsley, plus 4 sprigs, for garnish 2 tablespoons finely chopped fresh chives 1 strip lemon peel (3 inches) 1 / 4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons) 4 cod fillets (5 ounces each), skinned
SERVES 4
- Melt the butter over medium heat in a small saucepan. Add the flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in the milk in a slow, steady stream; whisk until incorporated. Whisk in the stock. Add 1 / 2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in the parsley and chives.
- Meanwhile, bring 1 1 / 2 quarts water, the lemon peel, 1 / 4 cup lemon juice, and 1 / 2 teaspoon salt to a boil in a medium sauté pan or other wide straightsided pan. Place the fillets in the liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
- Reheat the sauce over medium-low heat, if necessary, and add the remaining 2 teaspoons lemon juice. Gently lift the fillets from the liquid with a slotted spatula; place 1 fillet on each of 4 plates. Spoon one-quarter of the sauce over each serving, and garnish with a parsley sprig.