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FISH GRAVY ( COD IN FRENCH WHITE SAUCE)

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This fish gravy is simple yet elegant & damn delicious. Battered pieces of cod in a delicious  French white sauce made with butter, lemon, cream and baby spinach. Yummy and great!

Fish gravy

Fish gravy

Battered cod in Parisienne sauce

Fish gravy

 

FISH GRAVY IN 30 MINUTES

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FISH GRAVY ( GOD IN FRENCH WHITE FISH SAUCE)


  • Author: Chefjar
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Ingredients

  • Cod- 600 gm
  • Baby spinach leaves ( washed)-200 gm
  • FOR BATTER
  • All-purpose flour – ½ cup
  • Eggs-2
  • Black pepper- ½ tsp
  • Salt- to taste
  • FOR FRYING
  • Peanut oil- 200 ml
  • FOR T SAUCE
  • Unsalted butter (melted) - 2 tbsp.
  • All- purpose flour- 2 tbsp.
  • Milk (warm) - 2 cups
  • Heavy cream-¼ cup
  • Egg yolks (lightly beaten) - 2
  • Lemon juice- 2 tbsp.
  • Salt- to taste
  • Ground black pepper- 1 tsp

Instructions

  1. Whisk together all-purpose flour*, black pepper and salt in a shallow bowl. Crack 2 eggs into another shallow bowl & also whisk.
  2. Portion (cut) cod fillet, season with salt and pepper to your liking, then get a piece of cod, dip in the egg mixture ( make sure it is fully coated on both sides) & drag it in the flour back and forth to coat completely. Repeat the same procedure with all the pieces of cod, then allow to rest in the fridge for 10-15 minutes.
  3. Heat the peanut oil in a deep, ovenproof skillet over medium-high heat.
  4. Fry the cod pieces over medium heat 8 minutes (4 minutes per side). Transfer to the plate (you might need to fry the coated cod pieces in batches).
  5. Making sauce:Melt 2 tbsp. butter in a large pan, stir in the flour, then pour the warm milk and whisk with a wire whip. Cook 4-5 minutes, stirring continuously. Remove from the heat & gradually add the egg yolks, whisking constantly to prevent curdling. Put back on the heat and bring to a boil, whisking the sauce constantly for another 1-2 minutes until it becomes thick.
  6. Add the cream & baby spinach leaves. Cook 2-3 minutes or until all the spinach is wilted. Season with the black pepper and stir in the lemon juice.
  7. Transfer the fried cod pieces into the sauce.
  8. Bon appétit!

Notes

* GF ( GLUTEN FREE) -Substitute all purpose flour for cornstarch.

Equipment
Frying pans & shallow bowls

  • Cuisine: Italian/French

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FISH GRAVY ( BATTERED COD IN FRENCH WHITE  SAUCE)

fish gravy

 

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Hi, I am Tati and welcome to my online kitchen. A foodie, wife and mom of 2 adorable boys. Read More…

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