parsley sauce for white fish

Parsley sauce is a light smooth sauce with a wonderful flavour which goes perfectly with any delicate white fish or boiled bacon. It is easy to make and can be kept for 1-2 days in the refrigerator.

parsley sauce for white fish

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: savoury sauces

Cuisine: international

Ingredients Method

Ingredients

  

1x2x3x?

• 25 g plain flour
• 25 g butter
• 600 ml milk
• 1 bunch parsley
• .5 teaspoon salt
• pepper freshly ground

Method

 

1. Melt the butter in a saucepan, remove from the heat, add the flour and stir to a paste. Now add a little milk and stir to a paste, repeat the procedure.
2. The paste will turn into a cream and then into a thin liquid. Once you have reached the thin liquid stage, you can add the rest of the milk, the parsley, salt and a good grind of pepper.
3. Bring to the boil, reduce the heat to low and, stirring constantly, cook for a further 5-6 minutes or until the sauce starts to thicken.

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