May 13, 2020
HERB CRUSTED FISH WITH CREAMY PARSLEY VELOUTÉ RECIPE 1 whole 1.2kg Silver fish / Cape Bream filleted and bones set aside. Discard the head. Mashed potato 250g peas cooked Parsley Velouté 300ml white wine 1 onion 1 stick celery 1 garlic clove 2 slices lemon 250ml cream ½ bunch parsley 1t corn flour soaked in water ½ lemon Keep the fish bones to make a fish stock In a pot place the fish bones, onion, wine, garlic, celery and lemon. […]