Composition / ingredients
Cooking method
In a saucepan with a thick bottom, melt the butter. Then add a little flour and mix the flour with the melted butter over low heat until smooth. The flour should darken a little at the same time.
Next, prepare the fish sauce. To do this, you will need a rich fish broth. It should be cooked in advance from any parts of the fish, seasoned with spices and vegetables. The resulting broth must be filtered so that the lemon turns out to be a beautiful color and without impurities.
Pour most of the finished fish broth into a saucepan with a mixture of flour and butter in a thin stream, stirring constantly with a wooden spoon or whisk until a homogeneous consistency. Bring the contents of the pan to a boil over low heat and continue cooking the fish sauce for another 10 minutes, stirring constantly.
Wash the porcini mushrooms, dry them, spread them out on a paper towel, and finely chop them. In a large saucepan, heat a little vegetable oil and fry the mushrooms for 5 minutes until they become soft.
Add the cooked fish sauce and the remaining fish broth to a saucepan with fried porcini mushrooms. Mix everything well and bring to a boil over medium heat. Then reduce the heat to a minimum and continue cooking until the sauce begins to thicken. It should decrease in volume by about a third.
Wash and break the eggs, separating the yolks from the whites. Proteins can be used to prepare another dish - they will no longer be needed. Put 2 yolks in a clean bowl, pour 33% fat cream into the same place. Using a mixer or whisk, beat the cream with the yolks until smooth, until you get an airy cream cream.
In a saucepan with hot fish sauce with mushrooms, carefully trickle (so that the eggs and cream do not curdle!) pour in the buttercream, stirring constantly with a whisk. Taste it and add salt if necessary.
Then put the saucepan back on the fire, warm it up well. Remove from heat as soon as the contents begin to boil. Add a little lemon juice to the saucepan, mix and the finished fish sauce can be served to the table.
Bon appetit!
Calorie 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 white - 162 kcal/100g
- White pickled - 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 broth - 49 kcal/100g
