If I’m doing the parsley sauce for fish poached in milk I will reserve the milk I cooked the fish in and use that to make the parsley sauce. This ensures I’m not wasting any of the flavour gained from cooking the fish. The important thing is to strain the milk before using it to ensure you remove any scales or bones that might be in the milk. I do that by pouring it through a small tea strainer.
- White Roux
- 1 pint milk
- 1 tbsp fresh parsley, chopped or substitute for dried parsley
- Add a small amount of milk to the roux and whisk until it forms a smooth paste – this will make it easier to blend with the remaining milk
- Stir in with the remainder of the milk
- Bring the sauce to the boil then reduce to simmer
- Whisk or stir as it thickens
- Allow it to simmer for about 20-30 minutes.
- Check your seasoning and adjust before serving
- French Fisherman’s Chowder (paneful.wordpress.com)
- How to cook perfect fish pie | Life and style | The Guardian (guardian.co.uk)
- French Fisherman’s Chowder (fressmal.wordpress.com)
- Roux (fishchipsandmushypeas.wordpress.com)
- Recipe: Pasta With Fish Sauce (nytimes.com)
- Roasted cauliflower with parsley sauce (thestar.com)