Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This goes brilliantly with any firm-fleshed white fish.


  • 85 g/ 3 oz unsalted butter
  • 85 g/ 3


Melt one-third of the butter in a heavy-based pan and sauté the diced onion in it, stirring until it becomes translucent.

Add another third of the butter and stir in the flour. Cook, stirring, over a low heat for 2 minutes.

Whisk in the cider and bring quickly to a boil. Lower to a simmer, season with salt, pepper and grated nutmeg, and cook for 10 minutes.

Add the crème