In broth dissolved tomato paste and a little fuzzy in cold broth flour. Boil and boil for 15 minutes, while stirring constantly. Shrinks from heat and cooled. Add chopped krastvaichka, cooked carrots, mushrooms, parsley and spices - lemon juice, lemon peel, pepper and salt. The mixture is stirred and allowed to cool to cool. Then added maynonezata. The sauce is served to boiled fish or marinated fish fillets, as garnish with coarsely chopped olives and some black or salmon roe.