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1
SAUCE--------------.
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2
Place the butter in a preheated suacepan and melt the butter down (on low heat).
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3
Once the butter is melted down add the plain flour.
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4
Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
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5
Very important that you cook this well (2-4 minutes).
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6
Remove from heat and slowly, very slowly add the milk and stir in.
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7
The sauce should now be getting smooth.
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8
If it is lumpy you have been adding the milk to fast.
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9
Keep adding the milk until the desired thickness is achieved.
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10
Add the paprika for a bit of extra kick.
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11
Any other herbs or things like lemons can be added for a bit of extra taste.
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12
This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
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13
CRUMBED FISH---------------.
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14
Beat the egg until the white and yolk are combined.
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15
Dip the fish piece by piece in the egg.
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16
Cover with a generous coating of breadcrumbs.
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17
Place in a frying pan with oil and cook on medium heat until the fish is cooked through.
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18
When serving place 2 pieces on each persons plate and pour the white sauce over the fish and be sure to garnish with some parsley.
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19
Enjoy.
