Sauces to serve with Baked Fish
Basic White Sauce (Makes about 300mls / 1/2 pint)
Ingredients
25g / 1oz butter
25g / 1oz plain flour
300mls / 1/2 pint milk
salt and pepper to taste
Method
1. Melt the butter in a large jug or bowl on 'high'
(900W) for 45-60 secs.Stir in the flour and mix to a
roux. Blend in the milk gradually, stirring
continuously until well combined and smooth.
2. Cook, uncovered, on 'high' for 2-3 minutes.
Stir thoroughly every 1 1/2 minutes.
3. The sauce should be smooth, glossy and coat the
back of a spoon. Season to taste with salt and
pepper.
V
ariations;
Cheese Sauce
Stir in 100g / 4oz grated cheese after cooking and
mix well.
Parsley Sauce
Stir 4 tblsps finely chopped fresh parsley (or 2 tsps
dried) and 1 tblsp (15mls) lemon juice into the
sauce halfway through the cooking time. Mix well.
Lemon Sauce
Stir in the finely grated rind of a lemon and 1 tblsp
of lemon juice halfway through the cooking
time. Mix well.
Maitre d'Hotel Sauce
Use 150mls / 1/4 pint fish stock and 150mls / 1/4
pint milk instead of all milk.Also stir in 1 tblsp /
15mls lemon juice and 2 level tblsps finely
chopped fresh parsley halfway through cooking.
After cooking stir in 2 tblsps / 30mls double cream.
Mushroom Sauce
Add 3 or 4 finely chopped mushrooms to the
melted butter, cook on 'high' for 1 1/2 - 2 minutes.
Then stir in the flour and follow basic sauce
method.
Anchovy Sauce
Stir in 2 tblsps / 10mls anchovy essence and
1 tsp / 5mls lemon juice halfway through cooking.
Mix well.
Prawn Sauce
Stir in 50g / 2oz finely chopped peeled prawns,
2 tsps / 10mls lemon juice and 1/2 tsp / 2.5mls
anchovy essence halfway through cooking.
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DIRECT ACCESS RECIPES (CONT.)
