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Fish Pudding Sauce

Chef.Foodie's picture
Ingredients
  Egg yolks 2
  Dijon mustard 1 Teaspoon
  Olive oil 8 Ounce
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Ketchup 4 Ounce
  White pepper 1⁄8 Teaspoon
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Single cream 8 Ounce
  Caper juice 1 1⁄2 Teaspoon
  Frozen asparagus tip 10 Ounce (1 Packet)
  Lobster meat 3 Ounce (Meat Of 1 Lobster)
  Sherry 4 Ounce
Directions

Mix 2 egg yolks and 1 teaspoon Dijon mustard in a bowl with a wooden spoon.
Pour in drop by drop at first and then in larger quantities 8 oz. oil, stirring constantly until it thickens, or blend in a liquidizer.
Stir in 2 tablespoons lemon juice, 1 tablespoon Worcester sauce, 4 oz. ketchup and 1/8 teaspoon white pepper.
Melt 2 tablespoons butter in a saucepan, blend in 1 tablespoon flour, cook on low heat for a few minutes; do not let it brown.
Add 8 oz. single cream and 2 teaspoons caper juice and cook until it thickens.
Set aside to cool.
When cool stir in the egg sauce, blend thoroughly and store in the refrigerator overnight.
Cook 1 packet frozen asparagus tips according to instructions on the packet.
To serve, add the meat of 1 lobster cut into pieces, the asparagus tips cut into short lengths, and 4 oz. sherry.
Heat in the top of a double boiler over hot, not boiling water.
The sauce should be just warm as a hoUandaise; if allowed to get too hot it will separate.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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