Fish white main sauce

1. Sifted wheat flour is poured into melted margarine (or butter) and browned with continuous stirring, preventing burning. Properly browned flour should acquire a slightly cream color.

2. One quarter of hot fish broth is poured into browned flour cooled to 60-70 degrees, kneaded till homogeneous mass is formed without lumps. The remaining fish broth is then gradually added.

4. After that, onions, chopped parsley and celery roots are placed in the main sauce. The fish sauce is boiled for 30 minutes, the foam is removed from the surface.

5. Salt and citric acid are added to the finished sauce.

6. Then the sauce is strained and brought to a boil again. When straining, boiled roots and onions are strained. If the sauce is used to bake fish, it is prepared without roots and onions. Fish white main sauce is served to cooked fish dishes and is used to make derived sauces.