186 Parsley Sauce for Fish


Prepare 60 g (2 oz) White Roux and add 5 dl (18 fl oz or 2¼ U.S. cups) cooking liquor from the fish for which the sauce is being prepared. The cooking liquor should be well flavoured with parsley or have an infusion of parsley added to it so as to give it a pronounced flavour.

Allow the sauce to simmer for 5–6 minutes and finish with 10 g (⅓ oz) chopped and blanched parsley and a few drops of lemon juice.