This sauce can be treated as a stock-based sauce, or the same method can be used to finish the cooking liquid for integral fish sauces. Lambda carrageenan keeps this relatively unstable sauce from separating.
|fish cooking liquid, court-bouillon, or|
|lambda carrageenan (optional)|
|salt and pepper||to taste||to taste|
Heat the cooking liquid in a
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.