Marinara sauce
Instructions
Wash all scraps of fish and cook for about 45 minutes in a pot of water to 1 l with the Bay leaves, 1/2 sliced onion, pepper, thyme, 1 teaspoon salt, only the stalks of parsley and half white wine.
Strain the broth through a cheesecloth and keep it warm.
Melt the butter in a saucepan, combine the remaining 1/2 onion, finely chopped, and allow it to Brown.
Add the flour you make toast, rigirandola with the wooden spoon.
Wet with white wine and let it evaporate almost completely, before adding the hot fish stock.
Continue cooking for about 20 minutes at moderate heat, stirring several times.
Add the chopped parsley leaves, lemon juice and, if necessary, a little salt.
Remove from heat and stir the 2 egg yolks.
Reshot thoroughly and place in a bowl with hot water; left in a double boiler but not boil until time to serve.
This is the typical sauce simmered fish (trout, branzine in pieces, race, etc) If you want to have a more pronounced than that of mayonnaise or tartar.
Ingredients and dosing for 4 persons
- 700 g of cutouts, fish bones and heads of various
- 1 onion
- 1 teaspoon of thyme
- 30 g of flour
- 50 g of butter
- 1 sprig of parsley
- 1 leaf of laurel
- 1 lemon (juice)
- 25 cl of dry white wine
- 2 egg yolks
- 5 grains of white pepper
- Salt