Fish Pudding Sauce Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

 Egg yolks2
 Dijon mustard1 Teaspoon
 Olive oil8 Ounce
 Lemon juice2 Tablespoon
 Worcestershire sauce1 Tablespoon
 Ketchup4 Ounce
 White pepper1⁄8 Teaspoon
 Butter2 Tablespoon
 Flour1 Tablespoon
 Single cream8 Ounce
 Caper juice1 1⁄2 Teaspoon
 Frozen asparagus tip10 Ounce (1 Packet)
 Lobster meat3 Ounce (Meat Of 1 Lobster)
 Sherry4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3180 Calories from Fat 2692

% Daily Value*

Total Fat 305 g468.8%

Saturated Fat 77.2 g385.9%

Trans Fat 0 g

Cholesterol 665.1 mg

Sodium 2583.4 mg107.6%

Total Carbohydrates 82 g27.5%

Dietary Fiber 6.8 g27.3%

Sugars 34.8 g

Protein 36 g71.5%

Vitamin A 97.8% Vitamin C 56.4%

Calcium 42.3% Iron 56.1%

*Based on a 2000 Calorie diet

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.
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