| 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.
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Recipe by: Food & Drink
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