Milk-poached blue eye trevalla with parsley sauce

Ingredients

• 600 ml milk
• ½ onion
• salt and black pepper
• 4 x 150 g fillets blue eye trevalla, skin removed (or other firm, white fleshed fish fillets)
• ¾ cup white wine
• 50 g butter
• 1½ tbsp plain flour
• ½ cup finely shredded flat-leaf parsley
• lemon wedges, to serve

Buttered new potatoes

• 400 g new potatoes
• 25 g butter
• salt

Instructions

1. Place the new potatoes in a small saucepan and cover with cold water. Bring to a simmer and cook for 15 minutes, or until tender. Drain. Heat a large frying pan over medium heat and add the butter. Add the potatoes to the butter and fry for about 4 minutes until lightly browned and coated in the butter. Season with salt.
2. In a medium saucepan, combine the milk and onion and bring to a simmer. Season with a little salt, add the fish fillets and simmer over low heat for about 6 minutes, or until the fillets are just barely cooked through. Transfer to a warm plate and cover while you make the sauce.
3. In a small saucepan bring the wine to a simmer and cook for about 5 minutes, or until reduced by half. Tip the wine out of the saucepan into a bowl, then return the saucepan to the heat. Melt the butter and stir in the flour. Cook for 1 minute, then add the reduced wine, stirring to a thick roux. Gradually add the warmed milk, stirring to a smooth sauce. Season well with salt and pepper and stir through the parsley.
4. Serve the fish with the sauce poured over the top, with a few buttery new potatoes and a wedge of lemon.

Photography by Kitti Gould.

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