Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, aubrey cod. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Aubrey Cod is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Aubrey Cod is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have aubrey cod using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Aubrey Cod:
- Take 2 sides of fresh cod fillet
- Make ready 1 medium-sized aubergine
- Make ready Some garlic (to taste)
- Make ready Dried red chill
- Get 1 sprig flat-leaf parsley
- Prepare 1 old parsnip
- Prepare 2 sticks celery
- Take Vegetable stock
- Get 1 handful button mushrooms
- Make ready 40 g butter
- Take 2 tbsp plain flour
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Steps to make Aubrey Cod:
- First the grilled aubergine. Slice the fruit and place in an open oven-proof dish. Scatter on chopped garlic, chilli and the parsley, drizzle olive oil over and grill for 20 mins under a medium grill.
- Chop the cod into mouth-sized chunks and put these in a foil boat with some chopped mushrooms, some more garlic if you fancy and I sprinkled in some cayenne pepper. Crimp the boat closed and put this under the grill with the aubergine.
- Now the roux! Heat the butter in a saucepan on a medium heat until it goes clear. Add the flour and stir in, then chop the parsnip and celery up small and drop this in too.
- Make some vegetable stock and add this to the sauce. Stir and reduce the sauce for 10 minutes, season with salt and pepper. Then blend it into a smooth roux. I didn’t do this well! But it was still tasty.
- Bring it all together on a plate. Cod. Grilled-aubergine and the parsnip and celery roux.
- Enjoi.
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