Parker's Fishy Dishy Parsley Sauce

07/21/2017 — By Robert Eastham

Our smoked fish range launched with a bang last month, but it's by no means a temporary thing - our sublime smoked haddock and kippers are here to stay. There's as many ways to eat it as there are people to cook, but few are as simple and impressive as a creamy parsley sauce. What's more, it only takes 5 minutes to prepare, so it's perfect for when you need a fancy entrée in a flash!

You will need:
4 tbsp chopped parsley
1 cup whole milk
1 shallot
1 tbsp butter
1 tbsp flour
1 tsp Colman's English Mustard

Place the milk and shallot in a saucepan, bring to the boil then remove from the heat. Place to one side and wait 3 minutes.

Heat the butter in a small saucepan and stir in the flour, cooking for 1 minute. Remove the shallot from the warm milk and slowly pour it into the butter-flour mixture. Bring to the boil and stir until the sauce thickens. Stir in the parsley and mustard, mixing well, and serve!

For this sauce, we recommend serving the haddock pan-fried with a side of creamy mash!

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