500ml full fat milk

1/2 finely sliced onion

5g grated nutmeg

parsley stalks

4 white peppercorns

1 bay

25g butter

extra 10g butter

25g flour

bunch of finely chopped parsley

salt & pepper

4 x 175g cod fillets

oil to fry

75g butter

50g seasoned flour

juice lemon

200g cooked new spuds

75g butter

zest 1 lemon and juice


1. Slowly bring the milk, onion, nutmeg, parsley stalks, bay and peppercorns to a simmer. Remove from the heat and allow to cool for about 10 mins, and allowing the milk to infuse

2. Melt the butter in a heavy bottom pan, add the flour, mix well and cook 1 minute. Take it off the heat

3. Strain the infused milk into the flour/ butter mix and beat well to combine

4. Put it back on the heat and keep whisking until it comes to the boil

5. Beat in the rest of the butter (this will make it shiny) and simmer for about 3 minutes. Add parsley

6. Dust the fish in seasoned flour, fry for 3 minutes each side, finish with butter and lemon

7. Fry the potatoes in butter and lemon, season well, serve with the fish and sauce

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