Liaison Sauce for Fish
A velvety white sauce that brings out the best in fish and seafood. This liaison for fish is a delicious sauce built on fish stock with porcini mushrooms and cream. It comes out thick, with a rich, creamy taste and an inviting aroma. Serve it over pan-fried or poached fish, or with seafood pasta.
Besst
Recipe author
Liaison Sauce for Fish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 %
8 g
Fats 55 %
17 g
Carbohydrates 19 %
6 g
208 kcal
GI:
17
/
0
/
83
- Melt the butter in a heavy-bottomed pot. Add a little flour and, over low heat, stir the flour into the melted butter until smooth; the flour should darken slightly. Next, prepare the fish sauce, for which you'll need a rich fish stock. Make it ahead of time from any parts of the fish, seasoned with spices and vegetables. Be sure to strain the stock so the sauce comes out a nice color and free of bits. Pour most of the stock into the flour-and-butter mixture in a thin stream, stirring constantly with a wooden spoon or whisk until smooth. Bring it to a boil over low heat and keep cooking the fish sauce for 10 more minutes, stirring all the while. Rinse the porcini, pat them dry on a paper towel, and chop them finely. Heat a little vegetable oil in a large sauté pan and cook the mushrooms for 5 minutes, until soft. Add the cooked fish sauce and the remaining stock to the mushrooms. Stir well and bring to a boil over medium heat, then lower the heat to a minimum and keep cooking until the sauce begins to thicken — it should reduce by about a third. Wash and crack the eggs, separating the yolks from the whites (save the whites for another dish — you won't need them here). Put the 2 yolks in a clean bowl and add the heavy cream. With a mixer or whisk, beat the cream and yolks until smooth and airy. Carefully pour this cream mixture into the hot fish-and-mushroom sauce in a thin stream, whisking constantly so the eggs and cream don't curdle. Taste and add salt if needed. Set the pan back over the heat and warm it through well, taking it off the heat as soon as it starts to bubble. Stir in a little lemon juice, and your liaison sauce for fish is ready to serve.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried porcini - 162 kcal/100g
- Pickled porcini - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Fish stock - 49 kcal/100g
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