Bacalao en salsa de perejil

Ingredientes

• For the fish:
• 4 cod fillets
• 1/4 cup all-purpose flour
• salt and pepper (to season)
• 2 tablespoons canola (or vegetable oil)
• 1 tablespoon butter
• For the parsley sauce:
• 2 1/4 cups whole milk
• 1/2 onion (peeled and sliced)
• 1 bay leaf
• 8 whole peppercorns
• pinch nutmeg
• 2 ounces butter
• 1/4 cup all-purpose flour
• salt ( to season if desired)
• 1/2 cup parsley (fresh chopped parsley - add extra if desired)

Preparación

1. 1

   Peel and slice half the onion.

2. 2

   Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.

3. 3

   Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.

4. 4

   Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.

5. 5

   Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.

6. 6

   Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.

7. 7

   Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.

8. 8

   Finely chop the fresh parsley, then add to the sauce and stir it through.

9. 9

   Place each piece fish on a serving plate and cover in parsley sauce.

10. 10

    Serve with mashed potatoes or Irish champ.