Description
The recipe I found in the magazine "School of Gastronome". Decided to try it for yourself and if you like, and to show you. As you have probably understood, the recipe I liked. I especially would recommend it to those who are forced to diet and eat cooked fish. That it was not so sad to offer this wonderful sauce. The ingredients can substitute depending on your taste. Who loves sour fish, do with sorrel. Who does not love you and with spinach or other herbs (parsley, dill, cilantro, celery, etc.). All will be delicious every time. Look what I did.
Ingredients
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Fish
300 g
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Sorrel
50 g
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Leeks
30 g
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Sour cream
100 g
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Broth
100 ml
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Dry white wine
30 ml
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Butter
30 g
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Olive oil
2 Tbsp
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Salt
-
Sugar
-
Allspice
-
Dill
-
Cucumber
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Parsley
Cooking
Greens it is better to take the fresh, straight from the garden, as I have. Today God sent us what you see in the pictures. All greens need a good wash (can be spinach or watercress), leeks, parsley and dill. Olive oil, butter, sour cream (or cream for those who have high acidity), dry wine (children not necessarily), the spices and the fish (from the family of cod or other white fish. On holiday and can salmon to make such a sauce)
Preheat a frying pan butter and fry on it chopped sorrel, to stew for five minutes. In a saucepan, heat the olive oil, a little stew in it the chopped leeks (or shallots). Pour in the stock and wine. Cook on low heat until the liquid is boiled to half. Remove from heat. Put in the soup sorrel (or spinach), sour cream (or cream), add spices to taste, what you like and what you can health. I put a little sugar to soften the acidic taste))). You can punch a little hand blender to remain visible pieces of herbs.
The fish boil for a couple. You can just boil in water or fry in oil. Again, as health allows. Separate from the bones, if you can not fillet and serve. On the side best suited fresh boiled potatoes with dill... But if not the season, then just make mashed any potatoes or boiled rice.
Serve, garnish with herbs and fresh vegetables. This versatile sauce is sure to occupy a permanent place in your cookery book.
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