White Fish Sauce

Directions

1. 1

   Step 1

   

   Wash and clean the cod. Prepare a saucepan, sieve, and saucepan.

2. 2

   Step 2

   

   Cut the cod carcass into 3-4 pieces. Place in a saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium, skim off the foam. Cook the broth for 15-20 minutes until the fish is ready and remove the saucepan from the heat.

   TipDo not salt or pepper the broth, as during cooking the liquid will evaporate, and the sauce may become too salty or spicy.

3. 3

   Step 3

   

   Remove the cod from the broth, separate the fillet from the skin and bones. Place the fish meat on a plate and cover with foil. Strain the broth through a sieve.

4. 4

   Step 4

   

   Heat a saucepan over low heat. Melt the butter in it until liquid. Add the flour and fry, stirring constantly, for 1-2 minutes. Watch that the flour does not start to darken.

5. 5

   Step 5

   

   Pour about 0.5 cup of hot broth into the flour and butter mixture, mix thoroughly. Continuing to stir, gradually add the remaining liquid, bringing the sauce to the consistency of kefir.

   TipIn total, about 500-600 ml of broth will be needed for the sauce. If broth remains, it can be frozen and later used to make fresh sauce.

6. 6

   Step 6

   

   Cook the sauce, stirring occasionally, for about 30-40 minutes. It should reduce in volume by about half and thicken to the consistency of sour cream. Add salt and pepper, mix thoroughly, and remove the saucepan from the heat.

   TipIf there are dense flour lumps in the sauce, strain it through a sieve or process with an immersion blender.

7. 7

   Step 7

   

   Drizzle the boiled cod fillet with white sauce and serve.