Herbs & Spices

Parsley Sauce for Poached Fish

Posted by Carole Koch

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup whole milk
1/2 cup fish or vegetable stock
Coarse salt
3/4 cup finely chopped parsley
2 tablespoons finely chopped fresh chives
2 teaspoons fresh lemon juice

Melt butter over medium heat in small saucepan. Add flour; whisk until paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.

When ready to serve, reheat over medium-low heat, if necessary and add lemon juice.

Makes enough sauce for 4 servings.

From “Martha Stewart Living,” May, 2004.

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