Cod and parsley sauce
This is a super easy traditional meal. Traditionally parsley sauce was the Liquor that came with your pie and mash. The liquor arches back to when the docks of London were busy ports and the poorest working classes had to make do with what was cheap and in vast supply. Usually this was the water they used to boil the eels in on the docks. Nowadays there aren’t many eels being cooked on the banks of the Thames so now we pimp it up with a lovely rich béchamel.
Our homemade sauces are versatile and these recipes are just guidelines as we want you to enjoy cooking and experiment! Our staff are always there to help with expert advice. You can use a variety of fish for this dish like haddock, pollock or salmon. It’s also great with different types vegetables and potatoes.