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Shoron sauce for stewed or boiled fish
How to cook Shoron sauce for stewed or boiled fish
Step 1
Prepare Béarnais sauce without tarragon: Combine wine, vinegar and shallots in a small saucepan. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds. In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly. Introduce it to the wine broth. Season the mass with salt and ground white pepper to taste. Lightly reduce the sauce. Strongly (up to half the volume) evaporate the tomato puree. Combine "Bearnaise" with tomatoes. Heat for 5-6 minutes, add salt, ground black pepper, sugar, lemon juice.
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