Cod in Parsley Sauce with Broad Beans, Fine Beans and New Potatoes
150 cod loin with parsley sauce (see below)
150g new potatoes
100g fine beans
95g broad beans
Parsley Sauce
10 fluid ounces water
2 teaspoons Marigold Bouillon
10g sauce flour
2 teaspoons Butter Buds
5 g parsley, finely chopped
3 tablespoons single cream
juice & zest of 1/2 lemon, or to taste
Make up the bouillon powder with 8 fluid ounces of water. Bring to a simmer and poach the fish in the broth for 5 minutes, or until just done, according to the size & thickness of your fish. Remove fish with a fish slice, arrange on serving plate and cover to keep warm while you finish the sauce.
Raise the heat to the poaching liquor and let it reduce slightly while you make a past of the sauce flour and a little bit of cold water. Add the paste to the liquor and cook until thickened. Finally, add the chopped parsley, lemon juice & zest and the cream. Stir well and nap over the poached cod loins.
This makes about 8 fluid ounces of sauce, but I like it on the potatoes too!
Nutrition Data for full meal
Calories (kcal) 488.8
Protein (g) 43.1
Carbohydrate (g) 54.6
Fat (g) 12.5
Fibre (g) 11.3
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