Ingredients
3 cups (600 ml) decoction or fish broth
10-15 small fish (sprat, anchovy, Kilkenny)
1 onion
1 tbsp (10 g) vegetable oil
1 tbsp (10 g) flour
salt
lemon juice
pinch grated lemon peel
pepper
piece of bay leaf
Method
The fish are boiled in broth with onion coarsely chopped up and dissolved, then rub through a sieve. Add a light roux, made from vegetable oil and flour, then - the cooled broth with podpravkkite and salt to taste. Boil the sauce and boil on low heat for 10 minutes.
Containers:
Difficulty
Average
Tested
0 users