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Sauces for fish

5 recipes · Fish

5 sauces for fish recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Curry Sauce for Boiled Eel

    Curry sauce for boiled eel from Erken (1914): butter, flour and curry thinned with eel stock and simmered 5 minutes; the eel is warmed in the sauce.

  • Parsley Sauce for Boiled Eel

    Parsley sauce for boiled eel from Erken (1914): a roux thinned with eel stock, simmered and seasoned, with chopped parsley stirred in just before serving.

  • Sauce à la génoise

    Erken's sauce à la génoise (1914): a brown butter sauce with chopped ham, fish stock and red wine, thickened with egg yolk and lemon. For fish.

  • Spanish sauce

    Spanish sauce from Erken (1914): a roux thinned with milk and boiling cream, reduced and seasoned with parsley and anchovy butter. Served with fish.

  • Cod Roe Caviar

    Homemade cod roe caviar from Erken 1914: fresh roe stirred with fine salt (about 10%) and cured cold for 2–3 weeks, served with pepper and lemon juice.