This is a traditional sauce that can be used for all kinds of fish, but it is a regular accessory to the Christmas cod in our family.
1 small can of cream
1 bunch finely chopped parsley
about. 250 g dairy butter
Boil a cream and parsley. Add butter little by little and bring to a gentle boil between each serving so that the sauce does not separate. When all the butter has been added, continue cooking gently to the right consistency. Here you have to try a little harder.
