Scottish sauce for fish
Instructions
The doses are for 75 cl of salsa.
Place the anchovies in a bowl covered with vinegar and marinate for a week Iasciatele.
After this time, put them in a saucepan with 3 tablespoons of vinegar to the marinade and all other ingredients (except butter), put on low heat and simmer for about 30 minutes.
Pass the mixture through a sieve, pressing well the ingredients with the back of a spoon, then pour in 3 25 cl bottles, hermetically sealed.
This compound will serve to prepare the sauce: before use remember to shake the bottle.
Work the butter in a bowl with wooden spoon, put it in a small saucepan, combine 2 tablespoons of the liquid prepared and let heat to low heat; Let simmer for 2 minutes and serve in a preheated pan.
If it is too runny, part butter mixed with 1/2 teaspoon of cornflour and linked with these hot sauce.
Ingredients and dosing for 4 persons
- 50 cl of full-bodied red wine
- 4 anchovies water and de-boned
- 1/3 cup of red wine vinegar
- 1 root of horseradish (grated horseradish) small
- 2 small finely chopped onions
- 1 tablespoon of chopped parsley
- 1 pinch of thyme leaves
- 2 leaves of laurel
- 2 cloves
- 70 == G Butter at room temperature
- Coarsely ground black pepper