327 Sauce for boiled salmon, burbot, or eel with olives, capers, etc.

Sous k varenoj Iososine, semge, nalimu ili ugrju, s olivkami, kaportsami i t. p.

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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  • spoons butter
  • ½ glass flour
  • 1 small jar olives, or capers, or marinated mushrooms, or ½ lemon
  • parsley and dill


    Fry ½ glass flour in spoons butter and dilute with 2½ to 3 glasses strained fish bouillon. Mix, boil thoroughly, and strain. Add 1 small jar of olives, capers, or marinated mushrooms with their juice, or a lemon, or a little of each. Bring to a boil, add salt and finely chopped parsley and dill, and pour over the fish on a platter.