Creamy fish sauce
Composition / ingredients
4
Servings:
Cooking method
Pour the cream into a small saucepan and bring to a boil.
Rub the zest from half a lemon on a fine grater and add to the cream.
Salt and pepper the contents of the pan to taste. Cook for another 5 minutes, stirring frequently.
Cool the sauce to room temperature. Add two tablespoons of fresh lemon juice and red caviar.
Mix all the ingredients thoroughly and serve the finished sauce to the table.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Pink salmon caviar grainy - 230 kcal/100g
- Salmon caviar grainy - 245 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Lemon zest - 47 kcal/100g
