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Smoked Cod in Parsley Sauce With Fondant Potatoes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A quick and easy Saturday night meal just for two.

Ingredients

Serves: 2

For the Cod

  • 2 smoked cod fillets (about 12oz each)
  • 1 pound fresh spinach
  • salt
  • freshly ground black pepper

For the Fondant Potatoes

  • 2 pounds potatoes
  • 1 ounce chicken broth (or butter water)

For the Sauce

  • 1 ounce unsalted butter
  • 1 ounce all-purpose flour
  • ⅖ pint milk
  • 2 fluid ounces heavy cream
  • 1 bunch finely chopped fresh parsley
  • 2 ounces finely grated mature cheddar
  • salt
  • freshly ground black pepper

Method

Smoked Cod in Parsley Sauce With Fondant Potatoes is a community recipe submitted by Samantha_telebug and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 160C/325F/Gas3.
  • Cut the potatoes lengthways into 1½cm / ½in thick slices.
  • Melt the butter in an ovenproof frying pan with a lid, add the potatoes in a single layer together with enough chicken broth to come a third of the way up the potatoes.
  • Season, bring to the boil, put the lid on and place into the oven for 45 minutes (turn and baste occasionally). The potatoes will absorb the liquid and go a golden brown.
  • Season the cod loins on both sides and place in a steamer over boiling water and cook for about 15 minutes or until cooked through.
  • Cook spinach as per packet instructions and drain, squeezing until dry.
  • Make the roux by melting the butter in a heavy based saucepan and adding the flour. Stir continuously for about 2 minutes until the flour has cooked and then add the milk gradually stirring all the time and simmer for another 2 minutes season and add the chopped parsley and cheese cook for another minute and finish with the heavy cream.
  • Pile a mound of spinach in the middle of the dinner place and place the cod loin on top.
  • Pour over the sauce and dot the potatoes around the cod centrepiece. Source: One of my own recipes.
  • Tell us what you think