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Fish and shellfish sauces

6 recipes · Sauces

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

  • Diplomat Sauce (sauce diplomate)

    Diplomat sauce (sauce diplomate) from Erken 1914: roux sauce with chicken stock and cream, finished with lobster and anchovy butter, shellfish, truffles.

  • Lobster Sauce (sauce homard)

    Lobster sauce from Erken's 1914 cookbook: white sauce with cream, lobster butter, sherry and paprika, with cut-up lobster meat, kept warm in a water bath.

  • Crayfish sauce (sauce aux écrevisses)

    Crayfish sauce from Erken 1914: shells boiled with butter into crayfish butter, made into a roux, enriched with cream and sherry, tails added last.

  • Oyster Sauce (sauce aux huîtres)

    Oyster sauce from Erken 1914: roux sauce thinned with chicken and fish stock, oyster liquor and cream, enriched with egg yolks, with oysters. For fish.

  • Shrimp Sauce (sauce crevettes)

    Shrimp sauce (sauce crevettes) from Erken 1914: white sauce reduced with cream and fish stock, seasoned with shrimp butter, shrimp, sherry and paprika.

  • Gooseberry sauce

    Gooseberry sauce from Erken 1914: butter-thickened sauce enriched with egg yolks, blended with green gooseberry purée. For mackerel and fish fillets.