Parsley and cream fish sauce

    15 min

    A quick sauce makes a plain white fish fillet so much tastier! Serve with poached, grilled or pan-fried fish.


    Sofala, Mozambique
    156 people made this

    Serves: 3 

    • 1 egg yolk
    • 3 tablespoons dried parsley or 1 bunch fresh parsley, choppec
    • salt and pepper
    • 1/2 lemon, juiced
    • 125ml clarified butter, melted
    • 250ml double cream

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Blend together the egg yolk, parsley, salt and pepper.
    2. Add in lemon juice and blend until homogeneous - set aside.
    3. In a saucepan, before heating, mix together clarified butter with cream and whisk.
    4. Put the pan on the heat and whisk continuously while streaming in egg mixture.


    Add a little boiling water to loosen the sauce if it gets too thick, or a teaspoon of flour if it's too runny.


    Best served with whitefish or salmon.

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    Reviews in English (2)


    Oh my gosh - made this with salmon and spicy potatoes and it went down a treat! Also I'm veggie so I had my serving with Quorn burgers and it was still beautiful would defo recommend. And easy to do although I did have to put a teaspoon of flour in as the tip suggests.  -  22 Jun 2015


    So easy to prepare , substituted butter for flora and it was delicious would definitely recommend it!  -  28 Apr 2014