Re: Too fishy for me
Originally Posted by
Percy Vere
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Yes, mixed with a little plain flour to thicken it. Add loads of chopped fresh parsley and a dash of fresh cream to finish.
I usually do a basic roux and then add reserved stock to it, but yes that would be a much easier step. Been looking at where people just bake fish and use soft cheese, but it wouldn't be the same!
I'll try your method next time.