https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Whiting_in_a_parsley_sauceWhiting in a parsley sauce - Revision history2026-04-05T15:58:03ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Whiting_in_a_parsley_sauce&diff=5146&oldid=prevCh at 13:11, 31 May 20232023-05-31T13:11:38Z<p></p>
<p><b>New page</b></p><div>[[Recipes from cookery books|&lArr; Recipes from cookery books]]<br />
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Whiting is cheap - whole fish at €6/kg at Dappermarkt - and very sustainable, Viswijzer even says we should eat more of it as it is a by-catch and a lot of it gets wasted. But any white fish would work - cod, coley, pollock etc.<br />
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The sauce is quite thin, but no worse for that, but I guess it could be reduced a little after removing the cooked fish, or thicken with a little beurre manié.<br />
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Cod also works perfectly.<br />
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==Ingredients==<br />
:whiting fillets<br />
:flour, seasoned with salt and pepper<br />
:50g butter<br />
:4 Tbsp chopped parsley<br />
:150ml milk<br />
:100ml cream<br />
<br />
==Method==<br />
#'''fish''' Dip the fish fillets in the seasoned flour, shake off the excess. Fry them in the butter on the skin side without browning. Briefly fry on other side.<br />
#'''sauce''' Add the rest of the ingredients and cook gently for 10 minutes at most, basting regularly.<br />
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<small>''North Atlantic Seafood'' Alan Davidson</small><br />
<div class="keywords"> fish cod </div><br />
<div class="recipeindexentryadditional">Cod in parsley sauce</div></div>Ch