Fish with Parsley Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) such as saithe or pangasius, alternatively fish fingers
- 1 kg potato (s), or as required
- 0.5 liter ½ milk
- 1 packet frozen parsley or a bunch fresh ones
- some salt and pepper
- sugar
- some margarine
- 2 tablespoon flour
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, season the fish fillets with salt and pepper, if necessary drizzle with a little lemon juice, depending on your taste. Roll the fillets in flour so they don`t fall apart in the pan.
- Fry on both sides, not too long, the fish shouldn`t get dry.
- While the fish is frying put on a small saucepan and a tablespoon. Heat margarine in it, not too high a temperature. When the fat has melted, remove the saucepan from the warm plate and add one - two tablespoons. Stir the flour into the fat. It should be creamy, stir in the milk and put the pot back on the stove. Wait over medium heat while stirring until the sauce has the right consistency, then add the parsley, a pinch of sugar and season with salt and pepper. Let it steep for a good five minutes over medium heat so that the parsley gives off its flavor.
- Serve the sauce, potatoes and fish.
- A simple cucumber salad goes well with it
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