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Home made fish pie tomorrow, but I dont know how to make the sauce.
I dont want parsley sauce, I want a butter based sauce, and after googling, they all seem to be parsley based.
Flour, double cream, dill and parsley seems to me to be the way to go?
Ive got prawns, salmon and cod to go in it.
Anybody any ideas?
Should I just get a jar of bechemel sauce and season it or something?
I know its late! But I meant to ask this evening but the footy sort of took over a bit!Oh… and Im not one for having ingredients indoors so any help before 9am will be greatfully received thankyou :wink:
bechamel smechamel…. i like to stick to old fashioned sauces with a good measure of black pepper chucked in..
http://www.bbc.co.uk/food/recipes/database/rou … 3035.shtml
fAnn.y never LETS me down Shazza :)
Butter Sauce
600ml (1 pint) Water
160g (6oz) Butter
And I knew for a fact you would be the first to reply = you never let me down :wink:I found this and someone else I know has used it and says its great, what do you think?
150ml (¼ pint) Double Cream
6 Egg Yolks
25g (1oz) Plain Flour
½ Lemon
SaltMix the flour with 25g (1oz) of melted butter in a saucepan.
Gradually add the boiling water whilst whisking.
Add the salt and allow to simmer for 2 minutes.
Beat together the egg yolks, cream and lemon juice.
Whisk the mixture in to the water, adding a little at a time.
If the mixture is lump pass it through a fine sieve.
Whisk in the remaining butter, add salt to taste.
Note: If this is not to be used immediately it is best kept warm in a bain marie.yeah everything is so pernickity today with all this parsley etc.. christ its all trial and error with melted butter,and a paste of flour n milk !
IM MY case id only use half the creme and use half milk. sometimes too much cream can dull the freshness of the cod.
but i have cheated and used schwartz sauces before ! just bunged in a saucepan with milk and/or cream…
watching “tales” here :) quiet day with plenty of water and fresh fruit for me !
Good girl!!
ive sky plussed tales as I never expected to be up so late then remembered I brought all this fish today and needed a receipe!
Funny how you forget about the important jobs you mean to do on the net isnt it.
I dont mind parsley, even for a bit of colour, but the kids have had the frozen fish in butter sauce before, so I wanted to keep that flavour as my eldest is a very very fussy eater. He loves tuna pasta bake, so I thought this would be a great way to introduce other fish into a meal.
Im looking forward to the challenge, not to mention the double dose (or even triple) of:
“whaaatsssissssss then…..” :roll:
blimmin men
philistines !!!!
I feel for you ,as its only one Male i have to appease. and thats my son..
He came home to fresh grilled Salmon with chives last week,on a bed of home Made Colcannon,he looked at it like it was off,but admitted the tastes were good. I have to really milk compliments.!
Yesterday,i wasnt in mood of cooking,so just bought individual mince pie things,and made it with beans and fresh cut chips..ffs he looked at me with a look that said ” GOD SAKE WUMMAN,I BEEN WORKING ALL DAY,TO COME HOMe TO PIE N BEANS”.
he didnt quite say it like,cos i was glowering at him ( chuckle)Maybe if i start giving him more of the same,he will get a flat of his own !
now theres a thought for today…!!!
White sauce or IE bechmel sauce… quick easy recp.
1pt milk, half onion studed… ( soaked bayleafs in little water then with a cloves stud them to the onion) …. bring milk on a slow heat to ne’er boil… mind milk burns..!! Mix up cornflour 2tbspons with little milk… take off heat when ne’er boiling and quickly stir in the cornflour til it coats the back of the spoon..!! take out the studed onion.. salt n pepper to taste….
hope that helps shaZZa…. also i put a layer of cheese on as kids love it.. x
Cheers yous. Crikey there are so many different ways!
Sharon – why not make a light cheese sauce. Easy to make …simply make a roux with butter and cornflour, add some milk and bring it to the simmer until it thickens (stirring all the time).
When the basic white sauce is made, add a little bit of grated cheddar to taste and lots of black pepper. Finally pour it over the pre-cooked fish, cover the top with grated cheese and finish it off in the oven for 20 mins or so at 190 degrees or grill it until the cheese melts and browns. You don’t really need herbs but if you want to add some …. try a bit of rubbed sage.
@forumhostpb wrote:
Sharon – why not make a light cheese sauce. Easy to make …simply make a roux with butter and cornflour, add some milk and bring it to the simmer until it thickens (stirring all the time).
When the basic white sauce is made, add a little bit of grated cheddar to taste and lots of black pepper. Finally pour it over the pre-cooked fish, cover the top with grated cheese and finish it off in the oven for 20 mins or so at 190 degrees or grill it until the cheese melts and browns. You don’t really need herbs but if you want to add some …. try a bit of rubbed sage.
lol not many folks make the Roux PB, i do but thought as ShaZZa fulltime worker and mam, thats the quicker way, plus the studed onion addeds favour, i do the sutded onion with my Roux… lol but then i have time on my hands…!!
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