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Categories:Viewed: 84 - Published at: 4 years ago
Ingredients
- 3 lbs pike (any fish will do) or 3 lbs pickerel, cleaned and scaled (any fish will do)
- water, just to cover
- 14 cup vinegar
- 1 teaspoon salt
- 12 teaspoon onion juice
- 1 tablespoon butter
- 1 tablespoon flour
- 1 egg yolk, beaten
- parsley
Method
- Cook fish in water seasoned with salt, vinegar and onion.
- Drain and bone, reserving one cup of stock.
- Melt butter, add flour and hot fish stock gradually.
- Cook until thickened; pour onto the beaten egg yolk gradually and stir until blended.
- Serve sauce over fish and garnish with parsley.
