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600ml (1 pint) Milk, warmed
40g (1½oz) Plain Flour
40g (1½oz) Butter (I use a lf option spread)
4 tbsp Parsley, chopped
Salt and Pepper
Fresh fish fillets (4) -
Poach fish in the 600ml of milk until almost cooked - carefully take out and leave to one side
Use same pan (I wash it first) - Melt the butter over a low heat. Throw in the chopped up parsley then
Stir in the flour and cook gently for 2-3 minutes.
Remove from the heat and gradually add the milk used for poaching fish, stirring constantly to avoid lumps.
Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally.
When smooth and creamy, remove from the heat, season to taste.
Serve hot with fish, boiled meats, poultry or vegetables
40g (1½oz) Plain Flour
40g (1½oz) Butter (I use a lf option spread)
4 tbsp Parsley, chopped
Salt and Pepper
Fresh fish fillets (4) -
Poach fish in the 600ml of milk until almost cooked - carefully take out and leave to one side
Use same pan (I wash it first) - Melt the butter over a low heat. Throw in the chopped up parsley then
Stir in the flour and cook gently for 2-3 minutes.
Remove from the heat and gradually add the milk used for poaching fish, stirring constantly to avoid lumps.
Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally.
When smooth and creamy, remove from the heat, season to taste.
Serve hot with fish, boiled meats, poultry or vegetables
