60 g butter
1 tbsp (10 g) chopped parsley
pinch of pepper
1/2 cup (100 ml) strong fish broth
4 tbsp (40 ml) white wine
The butter is mixed with a pinch of salt on foam, and thereto were added one by one raw egg yolks, and the mixture was stirred vigorously. Add chopped onion and parsley. Sauce seasoned to taste with lemon juice, salt, pepper and wine, add a little bit. Finally, add the broth and sauce mix to become homogeneous smooth mixture. Serve all kinds of cooked and cleaned bones from fish.