73. Sailor-style fish sauce
Ingredients::
Fish broth (rec. No. 7): 800g, Flour: 50g, Butter: 50g, Carrots: 30g, Onion: 40g, Celery root: 30g, Sterilized tomato paste: 50g, Anchovy: 52g, White wine: 50g, Vinegar: 10g, Fresh mushrooms: 80g, Small onions (arpadzhik): 80g, Parsley: 15g, Salt: 1g, Black pepper: 0.2g
Instructions:
Sliced onions, carrots, and celery are sautéed in half the butter until soft. Tomato paste and flour are added consecutively and lightly fried. Poured with fish broth, whisked, and simmered for 25–30 mins, then strained. Peeled small onions are blanched in salted and vinegared water, glazed with butter and a little sugar until golden, and stewed until soft. Sliced mushrooms sautéed in a little butter, boiling wine, and mashed anchovies are added to the onions. All this is added to the sauce, brought to a boil, removed from heat, and seasoned with the remaining butter (added in pieces while whisking), black pepper, and chopped parsley. Served with stewed and boiled fish and fish roulades.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Рибен бульон (рец. № 7) | 800.00 | 800.00 |
| Flour | 50.00 | 50.00 |
| Butter | 50.00 | 50.00 |
| Carrots | 30.00 | 24.00 |
| Onion | 40.00 | 33.00 |
| Целина - глави | 30.00 | 27.00 |
| Стерилизирано доматено пюре | 50.00 | 50.00 |
| Аншоа (гръцка) | 52.00 | 21.00 |
| Бяло вино | 50.00 | 50.00 |
| Vinegar | 10.00 | 10.00 |
| Fresh mushrooms | 80.00 | 74.00 |
| Дребни лукчета (арпаджик) | 80.00 | 64.00 |
| Parsley | 15.00 | 11.00 |
| Salt | 1.00 | 1.00 |
| Black pepper | 0.20 | 0.20 |
Chemical composition per serving (in grams): Proteins:20 , Fats:43.2, Carbohydrates:64.5, Energy value:748 kcal
📊 Yield calculator
⚠️ No percentages entered for this recipe.