Name: Roast Fillet of Cod with Mashed Potato and Parsley Sauce
Ingredients: salt and freshly ground white pepper; 8 x 225 g pieces thick cod fillet, with the skin left on; 8 small servings of Mashed Potato; good vegetable oil for frying; 100 g butter; 50 g parsley, washed and finely chopped; 100 ml Fish Stock; ½ quantity of Fishcake Sauce, without sorrel

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

½ quantity of Fishcake Sauce, without sorrel
100 ml Fish Stock

Fish course
Pescatarian

Method

Pre-heat the oven to 230°C/gas mark 8. Bring the fishcake sauce and fish stock to the boil, then reduce to a simmer and cook until the mixture has reduced a little. Add the chopped parsley and half of the butter. Stir well, remove from the heat and season to taste.

Season the p