Ingredients
3 tbsp (30 ml) vegetable oil
3 tbsp (30 g) flour
1 onion
1 carrot
1 slice chervil
1 parsley root
1 tsp (5 g) ground black pepper
1 tsp (5 g) tomato paste
3 cups (600 ml) decoction or fish broth
salt
lemon juice or vinegar
Method
In preheated oil sauté chopped vegetables. Add the flour and fry until it turns pink. Then pour cold fish potion which is dissolved tomato paste. The resulting sauce boil on low heat 30 minutes, stirring often, then triturated through a sieve and seasoned with lemon juice, pepper and salt.
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Difficulty
Average
Tested
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