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White fish sauce
1 serving
Fry 1 tbsp. A spoon of flour with 1 tbsp. A spoon of melted butter, introduce hot fish broth with a thin jet with constant stirring, cook for 40 - 50 minutes, strain. Separately, sauté finely chopped onions and parsley roots, preventing color changes. Combine both sautéers, season the sauce with salt, pepper, lemon juice, boil over a low heat for 5- 7 minutes and serve with seasoned or boiled fish, you can add chopped eggs, parsley greens to the sauce.
Fry 1 tbsp. A spoon of flour with 1 tbsp. A spoon of melted butter, introduce hot fish broth with a thin jet with constant stirring, cook for 40 - 50 minutes, strain. Separately, sauté finely chopped onions and parsley roots, preventing color changes. Combine both sautéers, season the sauce with salt, pepper, lemon juice, boil over a low heat for 5- 7 minutes and serve with seasoned or boiled fish, you can add chopped eggs, parsley greens to the sauce.
flour - 1 tbsp. spoon, melted butter - 1 tbsp. spoon, fish broth to taste, onions to taste, parsley root to taste, salt to taste, pepper to taste, lemon juice to taste, eggs to taste, parsley greens to taste
