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Butter-anchovy fish sauce (veigge lapskogv)
1 serving
Peel sprats or herring of jar spiced salt from heads and bones, pour vinegar for 6-8 hours, and then wipe through a sieve to make an anchovy mash. Mix the anchovy puree with semi-dry white wine and butter, put on a low heat and boil for 10 minutes. Add capers, lemon juice and parsley. Salt to taste.
Peel sprats or herring of jar spiced salt from heads and bones, pour vinegar for 6-8 hours, and then wipe through a sieve to make an anchovy mash. Mix the anchovy puree with semi-dry white wine and butter, put on a low heat and boil for 10 minutes. Add capers, lemon juice and parsley. Salt to taste.
anchovy - 1 tbsp. spoon, semi-dry white wine - 0.25 cups, butter - 125 g, capers - 1 tbsp. spoon, lemon juice - 1 tsp, parsley greens - 2 tsp
