| |
|
What You Need:
(To Make: about 1½ cups)
|
|
|
|
2 tablespoons unsalted butter
2 tablespoons flour
1 cup chicken stock, freshly made or canned
Salt
2 tablespoons finely chopped parsley
2 teaspoons lemon juice
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a small, heavy saucepan, melt the butter over moderate heat.
|
2. When the foam subsides, remove from the heat and stir in the flour with a wooden spoon.
|
3. Pour in the stock all at once, beating vigorously with a wire whisk until the butter and flour roux and the liquid are well-blended.
|
4. Return to low heat and cook, whisking constantly, until the sauce comes to a boil and is smooth and thick.
|
5. Reduce the heat and simmer slowly for 2 to 3 minutes.
|
6. Add salt to taste, stir in the parsley and lemon juice, and pour the sauce over fish fillets.
|
|
|
|
|
