Aubrey Cod

Name: Aubrey Cod
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 sides of fresh cod fillet; 1 medium-sized aubergine; Some garlic (to taste); Dried red chill; 1 sprig flat-leaf parsley; 1 old parsnip; 2 sticks celery; Vegetable stock; 1 handful button mushrooms; 40 g butter; 2 tbsp plain flour

Murph @cook_8034391

Bristol

I had some fresh cod and some aubergine and I wanted to cook something tasty… I couldn’t find any recipes with my ingredients so I made this up. It was filling & tasty!

Murph @cook_8034391

Bristol

I had some fresh cod and some aubergine and I wanted to cook something tasty… I couldn’t find any recipes with my ingredients so I made this up. It was filling & tasty!

Saved

Ingredients

45 mins

2 servings

2sides of fresh cod fillet
1medium-sized aubergine
Some garlic (to taste)
Dried red chill
1 sprigflat-leaf parsley
1old parsnip
2 stickscelery
Vegetable stock
1 handfulbutton mushrooms
40 gbutter
2 tbspplain flour

Saved

Steps

45 mins

1

First the grilled aubergine. Slice the fruit and place in an open oven-proof dish. Scatter on chopped garlic, chilli and the parsley, drizzle olive oil over and grill for 20 mins under a medium grill.
2

Chop the cod into mouth-sized chunks and put these in a foil boat with some chopped mushrooms, some more garlic if you fancy and I sprinkled in some cayenne pepper. Crimp the boat closed and put this under the grill with the aubergine.
3

Now the roux! Heat the butter in a saucepan on a medium heat until it goes clear. Add the flour and stir in, then chop the parsnip and celery up small and drop this in too.
4

Make some vegetable stock and add this to the sauce. Stir and reduce the sauce for 10 minutes, season with salt and pepper. Then blend it into a smooth roux. I didn’t do this well! But it was still tasty.
5

Bring it all together on a plate. Cod. Grilled-aubergine and the parsnip and celery roux.
6

Enjoi.