Sauce for Carp, Trout, Perch, Tench, or any freshwater fish

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very rich and yet delicate sauce, particularly good with trout.


  • 2 tablespoons finely shredded raw carrots
  • 1 tablespoon finely shredded raw parsley root or ½


The vegetables may be shredded on the coarsest part of a grater: the carrot and orange look like tiny goldfish in the creamy yellow sauce and the parsley root gives a special flavour which brings out that of the fish. Have the hollandaise ready.

Boil the vegetables and peel in the wine until all the wine is absorbed this takes a minute or two only. Pour the court-bouillon over them and