Spicy mayonnaise sauce for fish
4 tbsp (40 g) mayonnaise
1/2 can of canned fish
grated lemon peel
5-6 olives pitted
Firmly squeezed yolks and fish (cleaned of bones) is rub through a sieve. Blend them with the mayonnaise. Add chopped onion and olives. Salt, lemon juice and grated lemon rind are added to taste. Sauce diluted with cold defatted broth to desired consistency and sprinkle with chopped parsley. Serve to fish croquettes and fish, cleaned bones.