Preparation info

  • Makes

    450 ml

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is the perfect and traditional accompaniment to fish soups – they really are not the same without it.


  • 50 g/2 oz white bread, crusts removed
  • About 175 ml/6 fl oz crab or lobster soup (see page 00)
  • 1 egg yolk
  • Pinch of saffron
  • 2 cloves garlic, crushed
  • Salt and freshly ground white pepper


    Cut the bread into small pieces and soak in the soup until soft. Place the egg yolk, soaked bread, saffron and garlic in a blender and process until smooth, then gradually add the oil as if you were making mayonnaise. Season to taste with salt and pepper. If you think it is a little too thick, then add a little more fish soup. This is best made a few hours before required.