Travemünde Sauce with All Kinds Of Fish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon, heaped butter, unsalted
- 2 tablespoon, heaped wheat flour
- 500 ml fish stock or cooking water from fish, if available
- 1 pinch mace, ground (mace)
- 0.5 teaspoon ½ dill seeds, finely crushed in a mortar
- 2 egg yolks
- some lemon zest (organic)
- Sea salt and pepper, whiter
- Sprats (Kiel sprats), 1 - 2, whole (for the Travemünder Spezial)
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- First, the butter and the ground dill seeds are melted in the pot at 3/4 heat until small bubbles form. Now add the flour and work thoroughly into the butter with the whisk. Sweat until golden while stirring with the whisk. Gradually stir in 400 ml of the hot fish stock until you have the desired consistency. The remaining 100 ml fish stock are for readjusting the sauce.
- If there is to be boiled fish, the boiled fish water is also ideal for the sauce instead of the fish stock.
- Now take the pot off the fire and season the sauce with salt, pepper, sugar, mace and lemon peel and let cool down a little. Then just before serving, fold in the egg yolks until you have a creamy and amber-colored sauce. If the sauce is a little too thick, readjust it with the rest of the liquid.
- There are two small changes to the Travemünder Sauce Spezial:
- The dill seeds are not ground in a mortar and are added to the butter entirely. For a fine smoky taste, briefly stir up the fish stock (or the fish cooking water) with the sprats and let them steep for 10 minutes and then strain through a fine sieve. Then apply the liquid as described above.
- The sauce goes well with all kinds of fish and seafood, particularly well with boiled or steamed cod.
- I discovered the recipe in a book about historical North German cuisine. But there were no quantities, so I experimented a lot until I had translated the recipe for today`s kitchen.
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