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Fish fillet in parsley sauce

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Ingredients for 2 servings:

  • 3 fish fillets (e.g. plaice, trout, pangasius fillets)
  • 1 tbsp butter
  • 1 tbsp flour
  • 250 ml milk
  • 250 ml Cremefine
  • 2 cubes of herb(s)
  • 1 bunch of parsley
  • salt and pepper
  • possibly Fondor
  • lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

from the oven

Wash the fish fillets, pat dry, and drizzle with a little lemon juice. Finely chop the parsley. Make a roux from the butter and flour by melting the butter in a saucepan and adding the flour while stirring vigorously. Deglaze with milk and Cremefine and bring to a boil. Melt the herbs in the sauce, add the parsley, and season with salt, pepper, and Fondor. Pour the mixture over the fish fillets and cook in the oven at 180°C (top/bottom heat) for about 30-40 minutes. Serve with potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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