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Sauce "normandy"
1 serving
melt the oil (100g), pour in the flour and fry for a few minutes (until pink). gradually pour in the fish broth, stirring continuously. bring to a boil, cook for 4- 5 minutes, then cool. add yolk, put on fire again and, stirring, bring to thickening (not allowing to boil). add lemon juice, pepper, salt and the rest of the oil (50 g). put the chopped mushrooms in the sauce and put on a low heat. canned natural mussels can be added to the sauce along with the juice.
melt the oil (100g), pour in the flour and fry for a few minutes (until pink). gradually pour in the fish broth, stirring continuously. bring to a boil, cook for 4- 5 minutes, then cool. add yolk, put on fire again and, stirring, bring to thickening (not allowing to boil). add lemon juice, pepper, salt and the rest of the oil (50 g). put the chopped mushrooms in the sauce and put on a low heat. canned natural mussels can be added to the sauce along with the juice.
fish broth - 0.8 l, wheat flour - 4 tbsp. spoons, yolk - 3 pcs., lemon - 3 pcs., butter - 250 g, pickled mushrooms - 200 g, pepper to taste, salt to taste
