Monday, September 26, 2005

Resipi...Mushroom Sauce - Champignonssauce

Serves 6 Vegetables

fish skin and bones
3 cups water
1 bay leaf
3 tablespoons parsley -- chopped
½ cup carrots -- diced
¼ cup onions -- chopped
6 peppercorns
3 tablespoons butter
1 cup mushrooms -- sliced
3 tablespoons flour
¾ cup cream
1¼ teaspoons salt
2 egg yolks
Combine water and reserved fish skin and bones in a saucepan. Add bay leaf, parsley, carrots, onion and peppercorns. Cover and let mixture boil slowly for 45 minutes until the liquid has boiled down to about 1½ cups. Strain.

Melt the butter and sauté the mushrooms until tender and lightly browned. Stir in the flour. Add the strained fish stock, cream and salt. Cook 5 minutes. Add 2 tablespoons of this hot liquid to the beaten egg yolks a little at a time to prevent curdling. Stir into the hot sauce gradually and cook over a low flame until thickened.


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