CookEat Recipe
Golden Fish-Broth Sauce
A gently thickened fish-broth sauce finished with olive oil, pasteurized egg yolk and lemon, served cold or warm.
Method
Steps
Step 1
Gather the ingredients: 20 g butter; 1 heaped teaspoon plain flour; About 250 ml fully cooked, finely strained fish broth; 2 tablespoons olive oil; Commercially pasteurized egg-yolk product equivalent to 1 yolk, measured according to its label; Juice of half a lemon; Salt and black pepper to taste.
Step 2
Melt the butter in a small saucepan. Stir in the heaped teaspoon of flour and cook gently until hazelnut-coloured without burning.
Step 3
Gradually stir in the fish broth, keeping the sauce smooth. Bring to a gentle boil and cook until the flour has finished swelling and the sauce is smooth and lightly thickened, about 5–8 minutes. It should be thick enough to coat food rather than run off like water.
Step 4
Remove from the heat. Whisk in the olive oil and the measured commercially pasteurized yolk product, following the product’s suitability and handling directions. Stir in the half-lemon juice, then adjust salt and pepper. Do not use untreated raw yolk or rely on residual heat or lemon to pasteurize it.
Step 5
For the source cold service, transfer promptly to a shallow container, cool and refrigerate at 4°C or colder until cold, about an hour depending on depth. Spoon over fully cooked, chilled fish shortly before serving. The source quantity accompanies about 300–400 g fish.
Step 6
For the warm variation, serve promptly while the finished sauce is warm, with fully cooked fish. Parsley leaves may surround the separately served fish as in the source; they are not ingredients blended into the sauce.
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