4 cod steaks or cutlets
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper
2 tbsp (25 g) 1 oz butter
3 sticks of celery, cleaned, trimmed and chopped
3 tbls (25 g) 1 oz flour
1 cup (8 fl oz.) milk
75 ml (5 tbsp) fresh double cream (heavy cream)
1/2 level tsp (2.5 ml) dried thyme
2 oz (50 g) Lancashire cheese, crumbled
2 tomatoes, sliced
fresh parsley to garnish
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper
2 tbsp (25 g) 1 oz butter
3 sticks of celery, cleaned, trimmed and chopped
3 tbls (25 g) 1 oz flour
1 cup (8 fl oz.) milk
75 ml (5 tbsp) fresh double cream (heavy cream)
1/2 level tsp (2.5 ml) dried thyme
2 oz (50 g) Lancashire cheese, crumbled
2 tomatoes, sliced
fresh parsley to garnish
method
1. Sprinkle the fish with lemon juice and season. Place under the grill or bake in the oven at 200°C (400°F) mark 6 for 20 minutes. Place in a serving dish and keep warm.
2. Melt the butter in a pan and fry the celery until tender. Stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk and fresh cream. Heat and continue to stir, until the sauce thickens.
3. Add seasoning, thyme and 25 g (1 oz) cheese. Pour sauce over fish and sprinkle with remaining cheese.
4. Arrange tomatoes on the dish and place under the grill to brown.
Serve hot garnished with parsley.
2. Melt the butter in a pan and fry the celery until tender. Stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk and fresh cream. Heat and continue to stir, until the sauce thickens.
3. Add seasoning, thyme and 25 g (1 oz) cheese. Pour sauce over fish and sprinkle with remaining cheese.
4. Arrange tomatoes on the dish and place under the grill to brown.
Serve hot garnished with parsley.
serving amount
serves 4
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