Parmesan Cod cakes with parsley sauce
I got this idea from one of Rick steins menus in Marlborough, Wiltshire And just tweaked things a little creating my own parsley sauce.
#GoldenApron 2023
Parmesan Cod cakes with parsley sauce
I got this idea from one of Rick steins menus in Marlborough, Wiltshire And just tweaked things a little creating my own parsley sauce.
#GoldenApron 2023
Open in Cookpad AppSteps
- 1
Boil and mash the potatoes; set them aside.
Simmer the cod fillets covered in water until it flakes easily, about 3 to 5 minutes. Drain and flake the cod with a fork. Be sure to remove all bones.
- 2
Mix the flaked fish, the potatoes, and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more breadcrumbs.
- 3
Form the mixture into cakes and fry them over medium-high heat in a large non stick frying pan coated with a little oil until nicely browned on one side, then flip them over and continue to cook until well browned on the other side.
- 4
Method for the parsley sauce
Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes.
Take the pan off the heat and gradually stir in one-third of the milk. - 5
Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added.
Simmer gently for 5 minutes and season with salt and white pepper.
Stir in the parsley.
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