Classic British menu

Chef Ben Tish shares a beautifully simple three-course meal from his celebrated Marylebone pub, The Coach Makers Arms

- BEN TISH

Roasted cod, brown shrimp and parsley sauce

35 MINUTES + COOLING SERVES 4 EASY LC

• extra-virgin olive oil 20ml
• thick cod loin fillets 4 x 200g pieces, skin on
• unsalted butter 40g
• sea salt flakes 1 tsp
• brown shrimps 80g
• lemon 1, cut into 4 wedges

PARSLEY SAUCE

• whole milk 500ml
• onion 72 small, finely sliced
• bay leaf 1
• unsalted butter 30g
• plain flour 30g
• english mustard powder 1/2 tsp
• white wine 50ml
• flat-leaf parsley 50g, chopped
• lemon juice a squeeze

1 Heat the oven to 200C/fan 180C/gas 6. For the sauce, pour the milk into a pan and bring to a boil, adding the onion and bay. Simmer for 5 minutes then cool to room temperature to let it fully infuse.

2 Meanwhile, melt the butter in a non-stick pan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Stir in parsley and lemon juice, and season to taste.