White Fish Sauce
The sauce made with fish broth is thick, creamy, and delicate, while fish protein complements the dish. Almond flour replaces the wheat base, while lemon highlights the fish aroma.
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5 kg
Servings: 5 (1 serving ≈ 103 gram)
Digestion time: 3 hour
Complete protein: ✔
Measure the butter (30 g), melt half of it (15 g) in a saucepan, add the almond flour (15 g), and heat for 2 minutes, stirring.
Gradually pour in hot broth made from cod (450 g), season with table salt (3 g) and black pepper (1 g), and boil over low heat for 8 minutes until thickened.
Remove the sauce from the heat, add the lemon juice (15 g) and the remaining butter (15 g), and stir.
If needed, strain the sauce through a sieve for a smooth texture.
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