Excellent with boiled
cod fillets, boiled dried codfish or
other mild fish.
3 tablespoons butter
3 tablespoons flour
4 teaspoons dry mustard
2 cups fish stock
1/4 teaspoon salt
1 egg yolk
1 tablespoon cold butter
3 teaspoons fresh grated horseradish
Melt the 3 tablespoons of butter in a medium-sized saucepan. Over low
heat, stir in the flour until smooth, then blend in the mustard and stir for two
more minutes. Slowly add the fish stock while continuing o stir,
then stir in the salt.
Cook over low heat 6-8 minutes, stirring constantly. Remove from heat,
and stir in the egg yolk and then the last tablespoon of (cold) butter.
Then beat in the horseradish just before serving.
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