Cod In Parsley Sauce

• 1 3/4 tablespoons butter
• 3 1/4 tablespoons flour
• 2 1/8 cups semi-skimmed milk
• 1 Knorr Fish Stock Pot
• 3 3/8 tablespoons single cream or double, optional
• 8 chunks cod fillet approx. 60g each, skinned
• 5 tablespoons chopped parsley fresh, finely

1. Gently melt the butter in a medium, deep, heavy frying pan. Add the flour to the butter to make a roux and whisk together to get rid of any lumps.2. Cook the roux over a very low heat whisking it constantly.3. After three minutes, add a little milk to the roux and whisk again, mixing thoroughly. Continue gradually adding the milk a little at a time, whisking constantly until all the milk has been added in. 4. Bring to the boil. Add in the Knorr Fish Stock Pot to flavour the sauce and whisk until dissolved. Reduce heat to a simmer and add in the cream, if using, and whisk in thoroughly.5. Carefully place the chunks of cod fillet in the pan, shaking the pan to coat the cod in the sauce. 6. Poach the cod in the sauce over a low heat for 4-6 minutes without allowing the sauce to come to t

butter, flour, semiskimmed milk, pot, cream, fillet, parsley

Taken from www.yummly.com/recipe/Cod-in-Parsley-Sauce-378602 (may not work)