Parsley sauce

Patrick the parsley plant

Meet Patrick the parsley plant! It has been 56 days since I first planted the parsley seeds that I bought from the Seed Co-operative, and they have been doing pretty well. Patrick parsley has been giving me a lot of joy to look at as he has been growing on my windowsill. I’ll definitely be combing through the Seed Co-operative’s catalogue early next year for some different varieties to try my hand at planting in spring – thanks to freetobimble for the recommendation.

I have been patiently waiting for the parsley stalks to branch as a sign that they’re ready to harvest. Recently, the stalks have branched into three and in some cases four segments. I have also noticed however that the stalks have developed a reddish tinge and some of the leaves are losing their colour slightly and becoming paler green. Diagnosis is currently unknown – whether it’s a light issue, mineral imbalance, a watering problem, overcrowding / circulation, the pot is too small, or a fungal disease. It seems that I’m quite good at getting plants started off, and rather less proficient at keeping them healthy and alive! This must be a common problem with parsley however, as a quick search on Google return many helpful articles on the subject. In any case, I wanted to use the stalks and leaves while they were still good!

For me, white fish with parsley sauce is one of those dishes that highlights parsley as a hero ingredient, and it is super simple to make.

Parsley sauce

Ingredients

Serves 2 to 3 people

213ml milk

1 teaspoon cream (single or double)

20g butter

10g plain flour

3 tablespoons finely chopped parsley (leaves and stalks)

1 teaspoon lemon juice

Salt and freshly milled black pepper

Method

Place the milk, cream, butter and flour into a saucepan and whisk them over the heat until smooth and thickened. Cook for 5 minutes, add the parsley and lemon juice, and season to taste.

Easy baked haddock fillets

Ingredients

Serves 2

2 haddock fillets, skinned, about 150g each

25ml white wine

25g butter

Juice of 1 lemon

1 tablespoon chopped parsley

Lemon slices, to finish

Salt

Method

Preheat the oven to 200°C.

Line a tray with foil and smear with a little butter. Place the haddock on the buttered foil and season with a little salt. Sprinkle the fish fillets with white wine and lemon juice and dot with the rest of the butter. Close up the sides of the foil so that it makes a sealed parcel around the fish. Place the tray with the foil parcel in the oven for 12 minutes until cooked.

Once the fish is cooked, scatter over the chopped parsley and top with the lemon slices. To serve, lift the haddock fillets onto warm plates, and spoon some of the cooking juices over the top.

Baked haddock fillets and parsley sauce, with mashed potatoes and sauté spinach

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