ingredients
serves 4
1/2 pound cod or haddock fillet
1/2 pint water
3 teaspoons lemon juice
1 stick celery, sliced
1 medium carrot, sliced
1/2 pound potatoes, sliced
1 medium onion, sliced
1 clove garlic, crushed
salt and pepper
2 tablespoons Butter
1/4 cup All purpose flour
1/2 pint milk
2 tablespoons chopped parsley
method
1. Place the fish in a saucepan with the water, lemon juice, celery, carrot, potatoes, onion, garlic and seasoning. Bring to the boil, cover and cook gently for 20 minutes.
2. Lift out the fish with a slotted spoon, remove the skin and roughly flake the flesh. Continue to cook the vegetables for a further 10 minutes, or until they are soft.
3. Drain off and reserve the liquid.
4. Melt the butter in a large clean saucepan and stir in the flour.
5. Gradually add the milk and reserved stock, bring to the boil, stirring, and cook for 2 minutes.
6. Stir in the fish and the vegetable mixture and finally add the parsley.
7. Taste and adjust the seasoning if necessary. Serve with fresh rolls.
