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PARSLEY SAUCE I (Recipe)

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PARSLEY SAUCE I (Recipe)



Prepare a sauce with 30 g roux and 2.5 dl freshly cooked fish stock that is strongly flavoured with parsley. Cook for 8 minutes and strain. Just before serving, add 1-tablespoon chopped blanched parsley and a dash of lemon juice.

This sauce is particularly suitable to serve with salmon and mackerel.


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