Wednesday, 20 August 2014

Smoked Haddock and parsley sauce... mmmmm fishy

Last time I had smoked haddock for breakfast, this piece we had it for dinner.  The Other Half likes his unadulterated, so he has it just poached in water with a little butter on top, but I like good old-fashioned parsley sauce with mine.

My parsley sauce is a straightforward bechamel or white sauce, equal parts - maybe an ounce or so for two people - of butter and flour melted together, and then whisk in  milk  - add a good cupful and whisk thoroughly as it comes to a boil to avoid any lumps, then you can thin the until the sauce to the thickness you like. Let it simmer very gently for a good few minutes to cook out the flour, and then season with salt, pepper and chopped parsley. My top tip - add a good squeeze of lemon juice to the sauce along with the parsley to liven up the flavour. This is a brilliant sauce for slices of gammon too btw.

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