- 2 tbsp fresh parsley
- 1 tbsp butter
- 1 level tbsp plain white flour
This poached salmon and parsley sauce couldn't be easier. This cream sauce is also a very handy one to have up your sleeve, as it works nicely with ham and chicken too.
All your ingredients. Firstly poach the salmon by adding the salmon into a pot of boiling water on a medium high heat. It should take about 10 minutes, when it's halfway through cooking start your sauce....
For the sauce add the flour and butter to a pan on a medium low heat. Whisk it around allowing the flour to cook and turn into a 'roux'. After about a minute of this (don't let it brown) add a splash of milk and keep whisking to remove lumps. Grate in the zest of 1 lemon and add a pinch of salt and black pepper. Keep whisking and add in another splash of milk.
The flour will thicken up the milky sauce, just keep whisking to keep the lumps out and keep adding the milk until you get to the consistency you like best, it should be thick but loose. I usually use about half a mug of milk. Stir in a tablespoon of your chopped parsley.
When your salmon is poached take it out of the water and serve on a warm plate- make sure it's drained of all the water first.
Taste your sauce and add a little more salt or pepper if necessary. Pour on top of your salmon... Mmmmm.
Sprinkle the remaining parsley on top of the salmon and grate any remaining lemon zest over the top.