recipe has been reproduced with the kind permission
of Owen Jones, a fellow Welshman, and more recipes can
be found on his website . . . welsh-recipes.the-real-way.com
traditional seaweed sauce for use with the Roast
Monkfish in Lavabread Sauce recipe and others.
3 sprigs parsley
5 pepper corns
1 pint milk
3 knobs butter
6 ozs processed laverbread
2 stalks celery
1 large potato
1 bay leaf
1/4 pint Seville orange juice
2 tbspns cream
a strong stock using the first nine ingredients above.
the stock, return half the potato to it, add the laverbread
(which you may be able to find outside Wales in packet-form
in specialised food shops), the cream and the butter.
and add the Seville orange juice. When adding the
juice, keep tasting. More or less may be needed; the
sauce must be balanced.
the sauce to the heat and bring to just below boiling.
Check the seasoning.