Ingredients
2 tea cup (400 ml) fish broth from a large marine fish (hake, bluefish)
1/2 cup (100 ml) milk
1 tbsp (10 g) vegetable oil
1 tbsp (10 g) flour
pinch of lemon zest
pepper
piece of bay leaf
salt
Method
Make a light roux of butter and vegetable flour and diluted with cold fish broth. Boil, stirring, boil on low heat 10-15 minutes, seasoned with spices, boiled, strain and constantly loosen added milk. Until use is kept in a water bath.
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Difficulty
Average
Tested
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