Ingredients
3 tbsp (30 g) vegetable oil
3 cups (600 ml) fish potion
3 tbsp (30 g) flour
2 tbsp (20 g) cream or milk
1 yolk
10 fillets of anchovies
pepper
bay leaf
allspice
parsley
salt
Method
VEGETABLE butter and flour cooked light roux, which is diluted with cold brew. To the resulting sauce add bay leaf, black pepper, allspice, and a pinch of salt. Sauce after boil, boil on low heat for 15 minutes. Remove from heat and bind with the broken yolk and cream. Add chopped (better ground to kashitsa) fillets of anchovies and parsley.
Containers:
Difficulty
Difficult
Tested
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Comments
In the recipe lacks natural lemon juice. Without lemon juice, sauce will be hard to eat.