Cod In Parsley Sauce That DOESN'T Suck Like 70's School Dinners!

[@stevefoster1013]

I got some really nice cod loins @ £8 a kilo and filled my boots.
Wife said "I don't like cod" so I knew I was in trouble.
Showed her your recipe and she said that's not how my granny used to cook it. It needs onions!
That's why you don't like cod said I and dutifully added half a shallot.
Apparently you are supposed to poach it in milk with onions in the oven for ever and a day which I didn't do.
My cream hadn't gone off so that went in and I put in a dash of fish sauce but didn't tell her indoors that it is made from fermented squid guts.
Anyway clean plates all round and "Is there any more sauce?"
Job done and thanks for the inspiration.
Liver up next.
Wish me luck!

[@Adam_Garratt]

Haha that made me chuckle mate 🤣. I'd live to have been a fly on the wall. Happy I inspired mate

[@xfactor3000]

Back in the 70s and 80s, I loved my school dinners. There's something so nostalgic about it.

[@Adam_Garratt]

I said to someone the other day that the pizza you get from greggs taste exactly like school dinner pizza. Takes me right back

[@neilpickup237]

@@Adam_Garratt Back in the mid 60s I didn't even know what pizza was!
And as for quiche, it was Flan!

[@ChrisTheButcher]

Looked superb Buddy 👌 I'd definitely slide that down mi Gizzard

[@Adam_Garratt]

Cheers my brother!

[@theprior46]

So nice to hear someone slag-off Tesco! Lovely dish this. The sauce is obviously benefitting from some of the pure fish stock that comes out of the cod during that lovely poaching. Also great to do without the fat of deep frying. If you fancy making it a bit more classy a good pinch of tarragon with the parsley and a slosh of dry white wine turns it into a speciality such as you might find in a top level Zurich Restaurant. Says he pretending he would know. I've never been beyond the Isle of Wight ! I just watched a lot of the Galloping Gourmet in the 1970s. The wonderful days before the Internet :-)

[@Adam_Garratt]

Ah man tarragon would be epic in this! Also, I lived in Bournemouth for many years from about 7 to my mid 20s. I remember one family trip to the Isle of Wight when I was little and being absolutely terrified of the crooked house and the mannequins in it. Screamed the whole place down 🤣

[@patriciamckay384]

My mum never missed an episode of th galloping gourmet I think she fancied graham Kerr. As for adding white wine I thought of that but wasn’t sure if it would affect the sauce but am going to try it next time as I will definitely do this again

[@nigewood4945]

Top stuff as usual, Adam. Your theme of simplicity and quality - always a winner. Enjoyed your cream disaster but probably would leave it out anyway and just use blue top.
As a kid we had cod and mash every Tuesday. My Mum cooked plain (and sometimes not so plain) delicious food. This was always my first meal choice after being ill and having not eaten.
We took cod for granted for so long then it became rare and expensive but now it's back, it's revered and rightly so.

[@Adam_Garratt]

Absolutely Nige, we were so close to not having cod at all in our seas. So glad we manged to sustain it. Thank you mate, lovely comment

[@sarahstrand8895]

Love parsley sauce and yes….Mogs stole the show 🥰 Much love to you both x

[@Adam_Garratt]

Haha yeah bless him, he goes nuts for his fish. Won't eat any old rubbish though, he's a picky boy. Gave him some dry food last week, threw it up 🤣

[@sarahstrand8895]

@@Adam_Garratt yeah my Luna only eats dry 🤦🏼‍♀️ but Neville eats pretty much everything!!

[@matty_mcmattface]

Made this today before seeing your guide but everything you said is spot on. The key is working the sauce and not rushing it just like you said. Not everyone can afford to use a fishmonger (for myself it's an occasional treat just like using the butchers) but the quality is far superior if you're able to do so. Great video.

[@erolbarber]

Well that’s dinner sorted out for tonight. Really really doable dishes, nice one Adam, you make a lot of people happy watching your videos.

[@Adam_Garratt]

Thank you Erol! It's a pleasure my friend!

[@ruthadams6390]

Adam,Surely you don't remember school dinners from the 70's!! I'll be trying this out tonight,I think.Easy enough to do.Will get fish from market.Thanks xx

[@ChrisM541]

Heeeeyyyy, I loved my 70's school dinners :)

[@lisabudd5979]

Choose well with the fish .🇦🇺👍proper not out of a factory boxed bland stuff.
Yummy i love this dish brings bake my chilhood .💖
Adam this is perfection i would not change a thing.

[@texastea5686]

I'm amazed at the different kinds of potatoes yall have. I follow a Scottish lady on YT and she buys all kinds; I just discovered a new one today, Annabelle potatoes!

[@Adam_Garratt]

Yep we have all sorts. Popular varieties include Maris piper, desiree, king Edward, Charlotte, jersey royals, pink fir apple, Maris peer and also Pembrokeshire earlies. Picasso is also nice if you can get them. I only ever hear of russet and Yukon golds in America, do you have other varieties?

[@texastea5686]

@Adam_Garratt well, we have different potatoes.... but yall have so many more names and varieties! I wish I could try thr ones you all have over there!
These are the ones we have in my grocery store, no fancy names lol:
Russet (the most common), Yukon gold, red potatoes, baby red potatoes, fingerling potatoes, purples potatoes (rare/easonal), and white potatoes.

[@lyndamcleod2242]

Looks delicious Adam!!fishmonger is closed today(Monday) will be there first thing tomorrow,hubby is in for a treat! He often talks about those awful square fish in watery sauce his mum made .This fish will blow him out of the water ,just like the fish haha .great recipe young man x x

[@Adam_Garratt]

Oh he's going to love it! 😁

[@nomadicroadrat]

Just discovered this video. Most comments are two years out. Liked your take on the recipe. Good demo. The salty language goes well with the fish. All good. Will check see if there anymore Andy Garrett videos about. Nice editing. Greetings from Belize.

[@cherylsutherland9464]

Love watching your videos From Australia 🇦🇺
Love your humour ❤
Great simple meals

[@marilynwentworth6973]

Hi!! another Aussie here! Just discovered this channel…feeling inspired!

[@coonagh1]

Fantastic, I haven’t had this in 35 years. I love it!

[@Sir_Chuckmyster]

That looks proper Yummy. Thank you from Cape Town, South Africa 👌

[@kizzyfarrell9340]

I love good old British classic

[@Adam_Garratt]

❤🇬🇧

[@jamesgoacher1606]

My School Dinners were the second half of the 50s and I never got to like the Parsley Sauce on Fish, even to this day. HOWEVER I didn't like onion then either and I love them now.

[@Adam_Garratt]

The stuff from the packet is trash. What you can do with this sauce if you don't like the parsley, is leave it out and add plenty of butter to turn it into a butter sauce

[@jamesgoacher1606]

@@Adam_Garratt To be honest I think it is the Sauce in general which I don't like. I am not even keen on similarly textured Gravy. Needs to be very runny and not too much anyway, just a dampening.
Stewpot type gravy on the otherhand, needs lots to soak up with bread. Strange!

[@spitspotmichael]

Now tou're talking Adam. I adore cod in parsley sauce, although I haven't made it in quite a few years. I always put parsley sauce in a fish pie too. I will deffo be making this later in thje week. Well done mate. Brilliand video as ever. I hope you're keeping well Trev (New Forest)

[@Adam_Garratt]

Cheers Trev! Love the new forest, I remember going camping there and a wild horse put its face in our tent at 3am 🤣

[@patriciamckay384]

Did this today for dinner 🥘 it was delicious thank you so much Adam ❤❤❤❤❤

[@neilpickup237]

My mother showed me how to make white sauce just before I left home, and it is surprisingly similar to how you make it. Always worked on equal weights of butter to plain flour, which for a pint of milk was 1.5 oz., and like you, we make sure that any lumps are gone before before adding any more milk - failure to do so is a recipe for lumpy sauce - in over 30 years I have never had a single lump in my white sauce, unlike many TV chefs who fail to follow that rule! I find that I can add about a quarter of a cup each time, reduced if the quantity is smaller, but never increased. However, I still prefer to use a good old wooden spoon!
I remember when I bought a bay tree - got it from the 'bargain corner' at a local garden centre. After it had been tidied up to allow it to grow into something presentable, it was less than a third of its original size/bushiness - what a waste I was told, and how it was now a very expensive bush for its size rather than the original 'bargain' it was sold as. That was until I pointed to the leaves I had removed and how their value as a culinary herb was already about twice that of what I had paid!
Dried gradually in an airing cupboard, those leaves lasted me until the bush had grown sufficiently to provide for all my (and eventually several others) needs.
P.S. far too many people write off the old simple recipes. What they fail to realise is that while the cooking methods and often limited ingredients will enhance the result, they provide little if any opportunity to mask or hide sub-standard ingredients or the ability of the cook!
Another great use for white sauce is to chop up some onions (how is up to you) and boil in just enough UNSALTED water to cover. When they are cooked to your liking (some like soft, others are happy for them to be little more than warmed through) drain and return the liquid to the pan and reduce to a runny syrup consistency.
When the sauce is ready, add the onions and their reduction to the white sauce, season to taste and pour over wamed through pork pies.
As to how much or how little sauce to use - that again is a personal choice - for me, the description 'Swimming' is about right!

[@Adam_Garratt]

Thank you for the comment Neil, was a lovely read. I'll definitely try that sauce next time, it sounds good! And don't get me started on TV chefs and the absolute mess ups they make with food sometimes. *points at Gordon Ramsays 10 minute carbonara

[@neilpickup237]

@@Adam_Garratt Thanks, and everyone should know that carbonara sauce comes out of a packet!
P. S I wonder how many will think I was being serious!
P. P. S If you like the Pork pie in onion sauce, feel free to share it - no credit required.

[@Adam_Garratt]

@@neilpickup237 cheers mate, and I almost took you seriously 🤣

[@mariegill9964]

Looks delicious! And nice and quick. Another goodie ! xx

[@Adam_Garratt]

You're welcome Marie x

[@wurlitzer895]

Hi Adam. How are you doing? Yay!! Moggs is enthusiastic!! When I was a boy, my cat would go bananas for her coley fish dinner! RIP, Sally; I still miss you lots, although nearly 45 years have passed by. Great recipe, as always!! Best wishes. Pete A :) :) :)

[@Adam_Garratt]

Thank you Pete! Yes, I'll miss my boy when he eventually goes one day. He's good company and part of the family.

[@wurlitzer895]

@@Adam_Garratt How old is Moggs? I hope you've still got very many happy years together.

[@Adam_Garratt]

@@wurlitzer895 he's about 12, so getting on a bit but plenty of life left in the old boy yet

[@PaddyJoeCooking]

A classic dish cooked to perfection and a wonderful recipe Cod in Parsley Sauce I love it Adam😋👍!!!!!

[@Adam_Garratt]

Thanks Paddy. A classic indeed and so good if made properly

[@kristinrae1]

I love this recipe so much that I’m back again to watch your video again so I can make it again! Thanks so much for this video! 🤩🐟

[@Adam_Garratt]

Good to hear it Kristin 🤗

[@noelduggan72]

Looks Amazing!!! - 👍

[@texastea5686]

As someone from Texas who's NEVER had this, I wish I'd grown up with the story of having it served at school as a kid! Lol. Looks so delicious

[@nixodian]

thanks Adam, deserves a try

[@patriciamckay384]

That looks great 👍

[@robertbarnier45]

An oldie but a goodie. I’ll make it. Aussie Bob

[@Adam_Garratt]

Cheers Bob!

[@berylbloggs5647]

Mmmmm lovely simplicity at its best thanks Adam

[@Adam_Garratt]

You're welcome 😊

[@bucatarpersonalchefhaiduc1970]

Nice and easy recipe. Hello from Bucharest, Adam 👍

[@geneard639]

I grew up in South Alabama on the Gulf Coast. Because of local tax law, farmers, ranchers, and fishermen could trade goods in leiu of cash money. So us school kids got a lot of fresh made on site meals. A lot of seafood, if anything shrimp a few times a week. One memorable one, besides the gumbo, etoufee and jamalya was 'Green Curry Shrimp'. There was shrimp, minced sweet onion, parsely and... green peas boiled to death and mashed with no curry in it. They just called it 'curry' to get those of us who hated green peas to eat them.

[@neesargon3497]

Lovely! Proper food. Well done, Adam. With the price of fuel going up, you might want to consider buying a steamer so you can cook up to three or four different veggies on one hob. I swear that they taste better than boiled too. Just a thought. x

[@Adam_Garratt]

I did have one years ago, but it broke and I never replaced it. Agree too that they do taste better

[@myles7522]

Hi Adam. Well that’s Fridays tea sorted….not had this dish in years….it’ll be chicken in the basket next….you are to young to remember those days….🤣🤣

[@Adam_Garratt]

There's enough sauce as well to stick in another couple of fillets as well if you want. My dad's told me about chicken in a basket once, no idea what he's on about 🤣

[@RichieTheFoodie]

Nice one Adam. I’ve not had this since my mum used to cook us the one you boiled in a bag in the 80’s! This looks like a big improvement so I’ll give it a go 😀👍🏻

[@Adam_Garratt]

Oh I had those things when I first left home and started working. I kind of liked them but also hated them 🤣

[@nickp5160]

Hi Adam. Can you please show your take on the famous lamb shank? For me it's one of the symbols of Britain. I know it takes a lot of time, but I will be grateful if you will explain on what exactly do you personally expect from such a simple thing. Caviats missed, obviously 😂😂😂 North English Lamb Shank it is (as per Adam, please feel free to answer that as a simple comment if you don't feel like cooking that).

[@Adam_Garratt]

I've put lamb shanks on my list. it's one i've wanted to do for a while and you just reminded me. Yep, lamb shanks are amazing when coked down with a red wine gravy. Serve wish buttery mash and some veggies and of course mint sauce, lovely stuff

[@MrChriswo29]

It looks really good Adam. I love a good piece of fish.

[@Adam_Garratt]

I do love my fish, and actually its was reasonably priced. Those 2 big pieces of cod were just over £10 from the fishmonger.

[@MrChriswo29]

@@Adam_Garratt would flounder work in this recipe?

[@Adam_Garratt]

@@MrChriswo29 any good white fish I'd say. Flounder is thinner so poach for less time

[@MrChriswo29]

@@Adam_Garratt ok thanks Adam

[@SweetTinaB]

That looks lovely Adam. My petit pois go in the microwave. X

[@Adam_Garratt]

Thanks Tina x I've not owned a microwave for about 15 years 😂. I do miss it occasionally for things like just reheating leftovers, but other than that I don't bother. Not had a kettle in years either since my old one broke, i just don't need it. I boil water in a pan, boom cuppa. I realise I am not normal however 😂

[@SweetTinaB]

@@Adam_Garratt well I didn't like to say....... ❤️

[@SweetTinaB]

@@Adam_Garratt well I didn't like to say....... ❤️

[@125phr]

Looks v tasty. 🍺 ….fishmonger too ….😍

[@davidmathews2219]

Thouroughly enjoy your videos and love that your honest when things go wrong. I wonder as crimbo is comming how about doing a wonderfull Bubble and squeak dish. you could put it out as a christmas special. keep up the good work your better than them celeb chefs as you can see that they are all up their own arses and are out of touch with reality.

[@Adam_Garratt]

Thank you David. That was a really nice comment to read. And as for Xmas recipes, I'll for sure add bubble and squeak to the list 😋

[@svenneven]

Sauce is life 🔥 Love that Adam, great recipe!!

[@Adam_Garratt]

Cheers fella

[@abbiecharmainebarraclough1758]

Me and Kyra will definitely be making this Adam x

[@Adam_Garratt]

Enjoy! Say ello to Kyra for me 😊

[@dlon4539]

Another great video. Thanks mate

[@Adam_Garratt]

Thank you watching d lon

[@kizzyfarrell9340]

Looked nice
Enjoyed watching adam

[@Adam_Garratt]

Thank you Kizzy x

[@paulelvidge538]

Looks gorgeous

[@Adam_Garratt]

Cheers Paul!

[@brendarigdonsbrensden.8350]

I loved parsley sauce on a few things and you should make a series of sauces like bread sauce, onion sauce and mornay sauce and what they accompany. I haven’t had bread sauce over turkey in yonks 🥰

[@Adam_Garratt]

Thanks Aunty Brenda. I think I've done bread sauce, but I've given up with traditional turkey, I'm going back to old fashioned goose this year 🤣

[@brendarigdonsbrensden.8350]

@@Adam_Garratt I’ve heard turkeys are scares this year Adam🤷‍♀️

[@jamesmansion2572]

@@Adam_Garratt If you have enough bread sauce, all you need is stuffing, bacon, and sausages. We use Delia's recipe and multiply the quantity per person by about 5. Nice recipe, I'll talk to SWMBO.

[@jamesmansion2572]

@@brendarigdonsbrensden.8350 Local farm shop say geese will be too - everything, basically. In a way 'they would' but they can't magic up birds they don't have and sell out anyway.

[@cherylsutherland9464]

And.i.love uour mogs 🐈

[@berylgilligan9287]

First again and yummy gonna watch now hunni x

[@Adam_Garratt]

Enjoy, Tracey hun! X

[@utkuserhunacar]

Thanks, that was fun.

[@Adam_Garratt]

You're welcome pal

[@russellhoag4548]

Looks really good

[@Adam_Garratt]

Cheers Russell

[@simonbaker5972]

That looks lovely! have to made Kedgeree?

[@Adam_Garratt]

Ooh I'll add that to the list! I love kedgeree

[@anne-audetteroux122]

School dinners not really a thing this side of the world (South Africa). However, we have a history of UK influence, especially food on the English speaking side..... will definitely be using your recipe, no Cod though but will use Hake instead.

[@Adam_Garratt]

I have a work friend who's south African, and she's given me a recipe for bobotie which I'm going to try. Bought Mrs balls chutney especially for it, so watch this space 😋

[@anne-audetteroux122]

@@Adam_Garratt Ooohhh! Can't wait! Hopefully she's told you about Bunny Chow as well (no bunnies involved, I promise).

[@millsykooksy4863]

Yummy

[@kizzyfarrell9340]

Adam I remember them boil in the bag fish
They were bad

[@MrChristbait]

A lot of people can't afford local independent shops now.

[@forandonbehalfof4753]

Errrr..... Mr. Garratt; Adding a couple of lemon slices or some lemon juice while you're poaching your cod works wonders.....

[@patriciamckay384]

Adam, any chance of a recipe using tinned pilchards?

[@faydove]

Mix with cooked pasta add some cheese, cover with a tomato sauce and bake in oven until you think it's done !

[@faydove]

Absolutely gorgeous and i'm sure the lovely Moggs loved his treat as well. How about macaroni cheese as a simple cheap dish as a little idea ?

[@Adam_Garratt]

I've got a couple on the channel. both are good 😋

[@faydove]

@@Adam_Garratt My apologies.

[@Adam_Garratt]

@@faydove no need to apologies at all 😊. The kenji Lopez alt version is really good if you want a quick mac and cheese

[@ttabood7462]

That sauce is very similar to sandefjordsmør.

[@davidbowie2046]

You must of been posh Adam if you had Fish in parsley sauce at School! 🤣

[@Adam_Garratt]

Definitely not posh, and the fish was processed 🤣

[@MotosAllotmentGarden]

😊

[@manuelstarr3602]

Hey mate.. I'll fight the cat for that little bit left!!! Cheers 🥂

[@Adam_Garratt]

I think he might win 🤣🐈

[@mrkrasker9609]

Cod save the Queen. Squeeze my lemon till the juice runs down my leg.

[@Adam_Garratt]

Oh Rich 😂😂😂

[@jimpennin9588]

Don't make your bay leaf tree sad! 😥
😁

[@Adeline9418]

I wonder if nut milk could be substututed?
Your kitty looks exactly like my Nora!!

[@gordonhargreaves7133]

What sauce would you make for smoked cod ?

[@Adam_Garratt]

Maybe something like a lemon butter sauce would work well

[@dfstarborn]

The only meal my mom could cook properly God bless her. I wish we could go back to real organic milk without the hormone injections. That's one healthy dish there and with asparagus your flying. I suffered trauma from school dinners, the nuns were the stingiest creatures I'd ever known. They'd scrape the leftover sauce from the plates we'd handed back to feed the rest of the kids. A pick up a penguin, a pick up a penguin lol.

[@isaiah513623]

What is comparable to cod as I don't believe Australia has Cod? Looks good however but so many potatoes???!!!

[@Adam_Garratt]

Any good firm white fish like haddock or pollock would also work. Or something local to you 😁

[@marilynwentworth6973]

Murray Cod is very nice, if you can get it where you are.

[@thornbird6768]

Remember the boil in the bag ones ? And butter sauce also 😂 bloody awful ! But this looks like a taste sensation 😡

[@Adam_Garratt]

Yes! I actually used to like the butter sauce ones. Until you make it fresh of course, then it's way better

[@wurlitzer895]

Hope you take that cream back and get a refund/replacement. I shop regularly at Tesco and have not had that particular problem (so far!!).

[@Adam_Garratt]

Stupidly I didn't think and threw it. To be fair it's the first time I've had a problem, and it was in date as well. 🤦‍♂️

[@wurlitzer895]

@@Adam_Garratt I find Tesco - indeed all the main supermarket chains - really good for most things, but I'm absolutely with you on the fish. I have a few excellent independent butchers around my area, but I cannot think of a single fishmonger. Keep well, Adam. Pete A :) :) :)

[@JessEllinVlogs]

we're gonna get your face down here "that's what she said" sorry Adam had to lol

[@cherbeatTX59]

😂😂😂

[@Adam_Garratt]

Cheeky 😉🤣🤣

[@annteather2826]

If you are doing great British, you must do steak and kidney pie. But you will never do better than my Mums!

[@Adam_Garratt]

I can definitely do a steak pie, but kidney is a no go for me, cannot stand the sight or smell of them let alone the flavour. What I can do is make the steak pie, then give you the option and steps if you want to add kidneys

[@annteather2826]

@@Adam_Garratt thanks, how sad re kidneys. Mt BF does not like them either, he looks almost longingly at them if I cook them with sausages, garlic, sherry, mushroons etc for breakfast 😋

[@barbaraseaton1593]

Like the recipe but not the language

[@Adam_Garratt]

Ok