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Almond Sauce for fish

HT    CD  ACC    10mins

Hot   Cold Vegetarian Savoury Sauces  Accompaniment  Eggless



1 dessertspoon Wine Vinegar

25g/1oz Fresh White Breadcrumbs

50g/2oz Ground Almonds

2 teasp chopped Parsley

1 teasp grated Onion

Juice of a lemon

Salad Oil




1. Pour the vinegar over the breadcrumbs and mix with the ground almonds, chopped parsley and grated onion.


2. Pound well and add the lemon juice and enough salad oil to make the sauce the consistency of Bread sauce.



Serving suggestions

Cold as it is with cold fish dishes such as poached salmon or gently heated with simple poached, fried, grilled or baked  fish.





Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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Common terms used when making sauces


Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.


Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Emulsify  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise

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