Fry the flour in oil, dilute with the hot fish broth or with water. Boil fifteen minutes, add salt to taste.
Fish is delicious when paired with a white sauce. It is made from 1 tablespoon of flour which is fried with a tablespoon of butter, then diluted with two cups of fish broth and boiled for seven minutes. Salt the sauce, remove from the heat, add a little lemon juice, a piece of butter and stir. The sauce is strained.
Another suitable sauce for fish is one with white wine. It is prepared from 1 2/3 cups of fish broth, 1 root of parsley, 1 onion head, 1 tablespoon flour, 1 egg yolk, 2 tablespoons of white wine, a few drops of lemon juice, a little butter, salt to taste.
Remove the roots of the parsley and onion, dice them finely and fry with butter and flour. Dilute with fish broth, salt and boil for ten minutes.
Remove the sauce from the heat, add the raw egg yolk mixed with a little butter, stir and strain through a sieve or gauze. Pour in the white wine and lemon juice, stir and serve hot.
Sauce with parsley is also perfect for fish. It is prepared from 1 2/3 cups fish broth, 1 tablespoon oil, 1 tablespoon flour, 3 tablespoons chopped parsley or dill, salt to taste.
Fry the flour with oil, dilute with hot broth, boil fifteen minutes, add chopped parsley or dill and cook for another fifteen minutes.
Sauce with cream is another great choice. It is made using 2/3 cup of water or fish broth, 3 1/3 tbsp butter, 1/3 cup flour, 1 tablespoon chopped onion, 1 tablespoon parsley, 1 teaspoon chopped basil, 1 tablespoon vinegar, 1/3 cup liquid cream, a pinch of salt.
Melt the butter, add the flour and onion and fry. Add broth, parsley and basil, salt and vinegar and cook for five minutes on low heat. Finally, pour in the cream and bring to a boil over low heat.