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White Fish Sauce

Fish bouillon 2 cups
Flour 1 tbsp
Butter 1 tbsp
Onion 1
Parsley 20 g
Lemon juice 1tbsp
Salt to taste

Brown the flour in the melted butter, trickle, stirring, the hot fish bouillon into it. Boil for 40Ч50 minutes and strain. Separately heat the chopped onion and parsley in a little butter without letting their colour change. Join the ingredients, salt and pepper the sauce, sprinkle it with the lemon juice, simmer for 5Ч7 minutes, and serve with boiled fish. You can add chopped eggs and parsley to the sauce.


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