Spring onion and parsley sauce
This is cream based and rather richer
than a traditional white sauce, but it is bright in taste and color and
is excellent with white fish like roast cod or grilled skate.
Serve 4 to 6
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
-
8 to 10 spring onions, the white finely
chopped and the greens shredded lengthways
-
2 tbsp groundnut or sunflower oil
-
1 green chili, finely chopped (optional)
-
250 ml (9 fl oz) double cream
-
1 large handful (about 5 tbsp freshly
chopped flat leaf parsley)
-
Salt and paprika
Method
-
Cook the whites of the onions in the oil
in a small frying pan for 6 to 8 minutes over a medium heat until well
softened - add the chili with the spring onions if using.
-
Pour in the cream and bring the sauce to
the boil. Simmer for 2 to 3 minutes, until the cream is just starting
to reduce.
-
Stir in the shredded spring onion greens
and the parsley, then season to taste. Add any fish liquor that you
have, then serve the sauce spooned over the fish.
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