Fish with parsley sauce

This meal brings back many fond memories from my childhood when I used to visit England during my autumn school holidays. My grandmother used to prepare it. The fresh simplicity of the ingredients makes it so appealing.

 

Ingredients | Serves 4
8 Fillets of white fish – my granny used plaice
30 g Butter
30 g Plain flour
600 ml Milk
1 bunch Fresh parsley
  Salt and white pepper for seasoning
600 g Small new potatoes
Preparation
  1. Finely chop the parsley and set aside.

  2. In a saucepan melt the butter and then stir in the flour until you have a paste. Cook a little further but do not let it burn.

  3. Add the milk and whisk all well. Bring to the boil, then lower the heat and let the sauce cook for further 5 minutes, occasionally whisking to prevent lumps.

  4. Finally, add the parsley and season with salt and pepper to taste. You should have a thick creamy sauce.

  5. Cook the unpeeled potatoes in salted water until done. Add a nob of butter to coat the potatoes.

  6. Dab the fish filets dry, sprinkle with a little flour and season with salt and pepper.

  7. Fry the fish on both sides in a little butter until they are slightly browned. Don't overcook the fish!

    Serve | Place filets on the warmed plates and add the buttery potatoes. Lastly, generously spoon the parsley sauce over the fish.