Help - too much parsley in my parsley sauce!

[Biscuitsandtea]

Hi,

I've just been making a parsley sauce (first time - eek)

All gone very well but I think it tastes too strongly of parsley - any ideas how I can tame the parsley flavour? I am planning to use it to put tuna and peas in and then make a puff pastry plait type thing.

So it's not a total disaster but it does taste a bit parsleyish. I just wondered if there was something else I could add that might counteract the parsley a bit? My PS recipe suggested 2 tbsp of parsely but it is really parselyish!!

Any suggestions gratefully received.....

Thank you

[Biscuitsandtea]

Also any last minute suggestions of what to serve it with would be good too. Was thinking of doing potatoes and another veg but not really though it through that well....

[vixsatis]

Once it is cooked in the plait the falvour will mellow. I'd add a bit of lemon juice. Your plait thing sounds really nice.

Will there be extra parsly auce to pour over? If not, it may be a bit dry with veg and pots. How about a green salad? If you think it needs more starch you could cook some rice and put it inside with the tuna/peas/sauce

[Biscuitsandtea]

Oooh, yes like the idea of a bit of parsley sauce to pour over (but with a bit less parsley this time )

Off to phone DH to bring home a lemon.....

[Biscuitsandtea]

And thank you - I am relieved about the flavour mellowing :)

[Biscuitsandtea]

Ah bobbins - buggered it up :(

Buggered up my pastry (also first go using roll out pastry - I'm such a beginner), rolled it too thin and then constructed it on the worktop instead of the baking sheet and it was too soggy / big to get it off the worktop :(

Poo

Next time.....

[tb]

Could always put the sauce through a sieve to take some of the parsley out - would probably work