Fish Sauce

Ingredients

• 3/4 cup butter
• 3 egg yolks
• 3 tablespoons fresh lemon Juice
• Salt
• Cayenne pepper
• 3 tablespoons fish stock

Method

1. 1

   Melt butter and remove from heat.

2. 2

   Combine lemon juice with fish stock.

3. 3

   In a saucepan, whisk egg yolks with lemon juice/fish stock over moderate heat until just beginning to scramble.

4. 4

   Remove and add remaining liquid.

5. 5

   Whisk in melted butter until smooth and thickened.

6. 6

   Season with salt and cayenne.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 19. The excerpt below is the record exactly as published.

FISH SAUCE (see next page) . Trim the skin and remove the bones from the fillets; reserve. Cut the fillets in 1-inch chunks and chill well. . Bring a large pot of water toa rapid boil. Wash the leeks thoroughly; trim the tough green ends. Set aside and reserve the ends if intend- ing to use in the fish stock. Carefully remove twelve of the largest outer leaves. Drop the leaves into the boiling water for about 2 min- utes. Immediately drain and refresh in ice water; pat dry and chill. . To make the fish stock, place the reserved fish bones and trimmings in a casserole. Add the carrot, celery, onion or green leek ends, % teaspoon salt, % teaspoon pepper, a pinch of the thyme, and the wine. Bring to a boil and cook for 1 minute. Add enough water to cover and return to a boil; reduce heat and simmer 25 minutes. Strain and set aside. Chill 3 tablespoons of stock for use in the Fish Sauce. . Place the chilled fish chunks in a food processor. While processing, gradually add the egg yolks, cream, nutmeg, Tabasco, “4 teaspoon salt, pinch of thyme, and 4 teaspoon pepper. Process for 2 to 3 minutes, or until mixture is homogenized and the consistency of mousse. . Preheat oven to 325°. Grease a 14-inch by 8-inch baking dish with 1 tablespoon of the butter. (continued next page) wrdlircs THE JACKSON HOUSE 6. Lay the chilled leek leaves ona flat surface. Neatly trim ends to make a rectangle. Place about 2 tablespoons of the fish mousse near the base of each leaf. Roll up to enclose the mousse filling compactly. 7. Arrange rolls seam side down in the baking dish. Dot rolls with the remaining 2 tablespoons butter. Pour 5 tablespoons of the stock over the rolls. Bring to a simmer over moderate heat. Immediately re- move from heat and cover tightly with parchment and aluminum foil; bake in preheated oven 15 minutes. Remove and serve two rolls each on six warmed dinner plates. Sprinkle with pepper to taste. Dress the rolls with a little of the Fish Sauce and pass the remaining sauce in a sauceboat. FISH SAUCE 3/4 cup butter 3 egg yolks 3 tablespoons fresh lemon Salt Juice Cayenne pepper 3 tablespoons fish stock (reserved from Mousselines of Walleyed Pike) 1. Melt the butter and remove from heat. 2. Combine the lemon juice with the fish stock. In a heavy saucepan, place the egg yolks and 3 tablespoons of the lemon juice

Cook this with the app: pantry check, scaling, and the assistant.