This is a great one pan dish, a British classic which you don’t see that often any more. First I make a light bechamel sauce using butter, flour and milk. I cook the sauce slowly and work it thoroughly with a whisk to ensure that there are absolutely no lumps. I flavour this with a Knorr Fish Stock Pot and enrich it with a little cream. Add the cod to the bechamel sauce and poach it, so all the goodness stays in the dish. Mix in the parsley at the end of the cooking time so that it keeps green and fresh.
- Gently melt the butter in a medium, deep, heavy frying pan. Add the flour to the butter to make a roux and whisk together to get rid of any lumps.2. Cook the roux over a very low heat whisking it constantly.3. After three minutes, add a little milk to the roux and whisk again, mixing thoroughly. Continue gradually adding the milk a little at a time, whisking constantly until all the milk has been added in. 4. Bring to the boil. Add in the Knorr Fish Stock Pot to flavour the sauce and whisk until dissolved. Reduce heat to a simmer and add in the cream, if using, and whisk in thoroughly.5. Carefully place the chunks of cod fillet in the pan, shaking the pan to coat the cod in the sauce. 6. Poach the cod in the sauce over a low heat for 4–6 minutes without allowing the sauce to come to t