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Sauce for fish "White wine" with horseradish
Description
This sauce is perfect for pike cutlets or quenelles.
Cooking
Step 1
The classic "White Wine" sauce is taken as the basis: fry 50 g of finely chopped shallots in butter, pour in 200 ml of dry white wine and evaporate by a third.
Step 2
Add 150 ml of fish broth, juice of 1 lemon, 1 small bay leaf, 1 pea of allspice and simmer for another 5-7 minutes.
Step 3
Strain, add 500 ml of cream. Cook, stirring, until thickened, about 5 minutes. Peel horseradish, scald with boiling water. Grind on a grater and add to taste in the sauce, salt. Boil a little and remove from heat.
Ingredients
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