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Pan-Fried Fish with Parsley Sauce
Danish

Pan-Fried Fish with Parsley Sauce

A Danish Friday standard. Crisp white fish, boiled potatoes, and a proper parsley sauce built from a real roux.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • comfort
  • healthy

Ingredients

For 4 servings

  • white fish fillet20 oz
  • potatoes36 oz
  • whole milk40 tbsp
  • butter6 tbsp
  • all-purpose flour8 tbsp
  • fresh parsley20 sprig
  • romaine lettuce4 cup
  • cucumber½ piece
  • lemon1 piece
  • salt2 tsp
  • black pepper1 tsp

You'll need

pot · skillet · bowl

Method

  1. Boil halved potatoes in well-salted water until tender, 18 minutes.

    18 min · boil

  2. Melt butter, whisk in flour, cook 2 minutes until it smells nutty.

    3 min · saute

  3. Add milk slowly, whisking. Simmer 5 minutes until it coats a spoon.

    6 min · simmer

  4. Stir chopped parsley into the sauce off the heat. Season well.

    2 min · prep

  5. Pat fish dry, salt it, fry in butter 3 minutes per side until golden.

    7 min · fry

  6. Toss lettuce and sliced cucumber with lemon juice and salt.

    3 min · prep

  7. Spoon sauce over fish and potatoes. Squeeze lemon over the fish.

    1 min · rest

Serving suggestion

Boiled new potatoes in spring make this markedly better than old ones.

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