Egg-butter sauce (for boiled fish)

4 servings

30 minutes

Egg-butter sauce is a delicate classic of Norwegian cuisine that enhances the flavor of boiled fish. Its roots trace back to traditional seafood cooking methods where butter and eggs create a harmonious texture. The soft, velvety sauce with a hint of lemon juice and freshness from parsley envelops the fish, revealing its natural taste. The simplicity of the recipe makes it an essential element of family dinners, while the rich buttery aroma adds sophistication to the dish. This sauce pairs perfectly with salmon, cod, or haddock, giving them a warm, cozy touch of home cooking.

Energy value per serving

• Calories: 238.3
• Proteins: 4.2g
• Fats: 23.9g
• Carbohydrates: 1g

Ingredients

• Butter: 100 g
• Chicken egg: 2 pc
• Parsley: 0.5 bunch
• Lemon juice: 1 tbsp
• Salt: to taste

Cooking steps

1. Boil 2 eggs hard, peel them, and chop finely.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Then heat 100 g of butter, add chopped eggs, add chopped parsley, squeeze lemon juice, salt, mix, and pour the sauce over the fish or serve it separately in a sauceboat.

   Required ingredients:

   • Butter: 100 g
   • Chicken egg: 2 pieces
   • Parsley: 0.5 bunch
   • Lemon juice: 1 tablespoon
   • Salt:  to taste