This is a classic Danish Sauce used in many dishes. Very simple and easy to make.The biggest difference between this and a classic white sauce is that milk is used instead. Happy sauce making!
Ingredients: Danish Parsley Sauce (Persillesovs)
Ingredients
- 50 gr. (1.76 oz.) unsalted butter.
- 50 gr. (1.76 oz.) flour.
- 400ml (13 oz.) 1 percent milk.
- 4 sprigs Parsley, stocks trimmed.
- Kosher salt to taste
Directions for Danish Parsley Sauce (Persillesovs)
Directions
- Heat pan to less than 3/4 heat.
- Add flour and let sit for a few minutes. Be careful not to overcook or you won’t have a white sauce!
- Add butter in cubes and melt.
- Once incorporated add a small amount of milk until smooth. Careful not to add too much milk in the beginning so you don’t get lumps.
- Add the rest of the milk.
- Simmer on medium heat and add parsley.
- Add salt to taste… done!
If you can’t get Halibut you can sub in Cod, Salmon or any other fish filet of your choice. Hope you enjoy!
Summary
Recipe Name
Baked Halibut Dinner
Author Name
Kimbos Comfort Kitchen
Published On
Preparation Time
Cook Time
Total Time
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