Ingredients
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
Method
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
If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
