This dish takes a bit of skill. Many I’ve talked to just can’t get the sauce right, and it’s a matter of knowing the texture you are looking for. This lends itself to a thought – a couple posts in the future on sauces, especially those that start with a roux. Depending on the interest, I’ll start thinking about an upcoming ‘sauce series.’
Now the cream sauce for today’s dish:
Start with a stick (1/4 lb) of butter and melt in the pan. Slowly add 4-5 tablespoons flour while whisking continuously. Before the roux (this flour/butter mix) starts to brown, add one pint heavy cream, still whisking. Once the cream is incorporated, add 1/2 cup Parmesan cheese.
Serve over poached salmon and shrimp or scallops, whichever you prefer. You can choose among many sidedishes, we prefer to keep it simple, brown rice and steamed carrots.
Any leftover sauce can be the start of a nice mac and cheese for lunch.