Fish sauce
4 servings
30 minutes
This fish sauce is a true reflection of French culinary elegance. Its origin is linked to gastronomic traditions where the skillful combination of mushrooms, sour cream, and mustard creates a rich, creamy flavor with subtle spicy notes. The mushrooms add depth and an earthy tone to the sauce, while the sour cream and mayonnaise make it smooth and velvety. Ideal for fish dishes, it enhances their natural taste and adds sophistication. This sauce is particularly good with white fish like cod or pike perch, complementing its softness with a rich creamy aroma. Prepared using traditional French methods, it transforms an ordinary dish into a true culinary find.
1
Place the onion and mushrooms in a pot of water and boil.
- Fresh mushrooms: 400 g
2
Strain the obtained broth.
3
Now mix the mushrooms with flour and place them in the strained broth.
- Fresh mushrooms: 400 g
- Wheat flour: 50 g
4
Cook a little more, add sour cream, mayonnaise, and mustard.
- Sour cream: 200 g
- Mayonnaise: 200 g
- Mustard: 200 g
