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Fish squawk
1 serving
Cook "often stirring, mass (which should be coffee-colored) from 1 spoon of flour with 50 g of melted butter, pour in 2 cups of strained fish broth, cooked with parsley roots, celery. Boil over low heat until thickened, then add 1-2 pickled cucumber peeled and grains, cut into small quadrangular pieces, the same amount of finely chopped stewed porcini mushrooms, 10-12 olives, if any - capers. Allowing the sauce to boil, add 2 tablespoons of tomato mash. Serve the sauce hot to boiled coarse fish.
Cook "often stirring, mass (which should be coffee-colored) from 1 spoon of flour with 50 g of melted butter, pour in 2 cups of strained fish broth, cooked with parsley roots, celery. Boil over low heat until thickened, then add 1-2 pickled cucumber peeled and grains, cut into small quadrangular pieces, the same amount of finely chopped stewed porcini mushrooms, 10-12 olives, if any - capers. Allowing the sauce to boil, add 2 tablespoons of tomato mash. Serve the sauce hot to boiled coarse fish.
flour - 1 tbsp. spoon, melted butter - 50 g, fish broth - 2 cups, parsley root - 1 pc., celery root - 1 pc., salted cucumbers - 1-2 pcs., fresh white mushrooms - 1-2 pcs., olives - 10-12 pcs., tomato puree - 2 tbsp. spoons
