My Mum’s Parsley Sauce

Name: My Mum’s Parsley Sauce
Ingredients: ½ pint (300 ml) of the bouillon in which you have poached the fish; ½ pint (300 ml) warm milk; Salt and pepper; 6 tablespoons very finely chopped parsley; 1 egg yolk; 1 tablespoon double cream; 2 oz (50 g) butter; 3 tablespoons flour

The Best in the World

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

2 oz (50 g) butter
3 tablespoons flour

Sauce
Pescatarian

Method

Melt the butter in a pan. Stir in the flour and cook for about 3 minutes, being careful not to let it burn. Add the warm fish stock, stirring the while, then add the milk and salt and pepper. Simmer until a smooth sauce has been achieved. Add the parsley and simmer for a further 5 minutes. And just before you serve it, whisk in the egg yolk and cream rapidly.

Obvio