3 Tbsp (40 g) butter
1 onion, finely chopped
3/8 cup (40 g) plain flour, sieved
1 pint (600 ml) milk
2/3 cup (150 ml) 1/4 pt white wine
grated rind of 1/2 lemon
8 oz (225 g) white fish fillets, cooked and flaked
salt pepper
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2 tablespoons chopped parsley
thin lemon slices to garnish
1 onion, finely chopped
3/8 cup (40 g) plain flour, sieved
1 pint (600 ml) milk
2/3 cup (150 ml) 1/4 pt white wine
grated rind of 1/2 lemon
8 oz (225 g) white fish fillets, cooked and flaked
salt pepper
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2 tablespoons chopped parsley
thin lemon slices to garnish
method
1. Melt the butter in a saucepan and fry the onion until softened.
2. Stir in the flour and cook for 2 minutes, then gradually stir in the milk and wine.
3. Bring to the boil, stirring. Add the lemon rind, fish, salt and pepper and simmer for 15 minutes.
4. Stir in the cream and parsley and heat through gently.
5. Serve garnished with lemon slices.
2. Stir in the flour and cook for 2 minutes, then gradually stir in the milk and wine.
3. Bring to the boil, stirring. Add the lemon rind, fish, salt and pepper and simmer for 15 minutes.
4. Stir in the cream and parsley and heat through gently.
5. Serve garnished with lemon slices.
serving amount
serves 4 - 5
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