Umbra sauce for trout in court bouillon
Instructions
Shred finely together eggs, capers, gherkins, anchovies and parsley (with mixer); Add lemon juice and vinegar and mix by dropping oil flush.
Serve over fish fillets.
Ingredients and dosing for 4 persons
- 2 hardboiled eggs
- 2 anchovy fillets
- 1 tablespoon of capers
- 2 pickles
- 1 handful of chopped parsley
- 1 small lemon (juice)
- 2 tablespoons of white wine vinegar
- Olive oil extra virgin