fish in mussel & parsley sauce
Ingredients
4 180 g whitefish fillets (cod, pollack, haddock etc)
30 g butter
25 g plain flour
300 ml warm milk
Black pepper and salt to taste
3 tablespoons of chopped parsley
200 g mussels
Put the fish on an oiled baking tray and cook for 12 minutes at 190 C, 375 F, Gas 5 while you make the sauce
Melt the butter in a pan and stir in the flour - use a sieve to avoid lumps and beat in with a wooden spoon
Stir in the milk, little by little, stirring all the time, beating out any lumps and use a balloon whisk from now on
Cook until the sauce is thick
Add the parsley and mussels and cook for 4 minutes, stirring constantly
Serve the fish with the sauce poured over, with green vegetables and boiled potatoes
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