Parsley Sauce for Fish Croquette (Lite Version)

1 cup servings Prep: 5 m Cook: 5 m Total: 10 m Beginner
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Restaurant quality parsley sauce with skim milk, lemon juice, and fresh parsley to pour over your shrimp, crawfish and crab balls or your favorite tuna or salmon croquette. This lighter version keeps the classic creamy taste without the guilt.

Ingredients

1 cup servings
  • 1 cup skim milk, divided
  • 1 tbsp cornstarch
  • 2 tbsp calorie reduced margarine
  • 1/8 tsp pepper
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 tbsp lemon juice

Step-by-Step Instructions

  1. Combine 1/4 cup milk and cornstarch in a small saucepan and stir until smooth.
  2. Add remaining milk, margarine and pepper. Cook over medium heat, stirring constantly until mixture comes to a boil.
  3. Boil one minute and remove from heat.
  4. Stir in parsley and lemon juice. Serve immediately over boulettes, salmon croquettes, crab croquettes, or other seafood.

Tips and Techniques

Make sure to stir constantly while bringing the sauce to a boil to prevent lumps from forming and to keep the cornstarch from settling at the bottom of the pan.

Ingredient Substitutions

  • skim milk: 2% milk or whole milk
  • calorie reduced margarine: regular butter or margarine
  • fresh parsley: 1 tbsp dried parsley

Equipment Needed

  • Small saucepan
  • Whisk or spoon for stirring