Egg fish sauce
Ingredients
4 yolks
1/2 tea cup (100 ml) strained fish broth
1 tsp (5 ml) vinegar
1 tsp (5 ml) lemon juice
1/2 tsp (3 ml) cognac or wine
90 g butter
pepper
salt
parsley
Method
All ingredients are mixed and blown into a tube placed in a water bath to thicken. After the withdrawal of the fire break another 2-3 minutes. The finished sauce sprinkle with parsley and pour it boiled fish is served in a sauce-boat to fish or fish croquettes.
Difficulty
Easy
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00