| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Food &, Drink | 4 | servings | |
INGREDIENTS
| 25 | g | Unsalted butter; plus a little extra |
| 2 | tb | Plain flour |
| 300 | ml | Reserved poaching milk; (from the fish |
| ; cakes) | ||
| 150 | ml | Double cream |
| 3 | tb | Chopped fresh flat-leaf parsley |
| 1 | Handful fresh sorrel leaves; (optional) | |
| Salt and ground white pepper |
INSTRUCTIONS
1 Melt the butter in a small pan. Add the flour and cook for another minute, stirring. Pour in the milk, a little at a time, beating vigorously until smooth after each addition. Simmer gently for 2-3 minutes until smooth and thickened. 2 Add the cream, parsley and sorrel, if using and re-heat gently until the sorrel has just wilted. Season to taste. Dot the surface with the extra butter if you are not serving at once to prevent a skin forming. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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