Sauces for Fish

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Step 2 in this classic parsley sauce recipe. For part 1, Sauces for Fish

Put the butter into a pan.

I use a non-stick one which I save specifically for milk and sauces.

It's best if it has a heavy bottom as it helps the heat diffuse evenly.

Over a medium heat, gently melt the butter.

It should just begin to sizzle, but not too much.

Add the flour.

Using a spatula or wooden spoon (I like to use silicone as they are flexible and won't scratch the pan)

Look carefully here and see that I am taking the flour from the edge and mixing it bit by bit into the melted butter.

Here's about half of it blended in.

Using the back of the spoon, scrape the flour away from the pile, squash any lumps and blend away.

Here we are, nearly done now - the roue is just about made.

If you use equal quantities as in the recipe, you will be able to blend it as smoothly as this.

If you leave lumps at this stage, your fish sauces will be lumpy.

Here is the roue, smoothly mixed - all incorporated.

You need to cook this over a low heat for about 2 minutes.

Keep stirring and don't let it burn - you are making a white roue for white fish sauces.

Sauces for Fish - Step 1 of tutorial

Fish Sauces - Step 3

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> > Parsley Sauce

Parsley Sauce for Fish

By , Mar 25, 2017

Parsley Sauce for Fish

Simple step by step instructions and photos for how to make parsley sauce for fish

Prep Time: 5 minutes

Cook time: 10 minutes

Yield: 4

Main Ingredient: parsley, milk, flour, butter