Parsley and cream fish sauce

Parsley and cream fish sauce


40 people made this

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

Baje Sofala, Mozambique

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 (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

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