Poisson Aux Groseilles

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Having poached your fish or cooked it in a court-bouillon (you can use cod, mackerel or turbot), prepare the following sauce to serve with it. Put a quarter of pound of green gooseberries in hot water till they become soft, drain them well, chop them finely with two hard-boiled eggs, parsley, salt and pepper and a little butter. Make a roux, put in your chopped gooseberries, a little cream and cook a little longer.