Egg butter - This classic sauce is magically good for fish!
A trick makes this sauce magically good!
Ingredients
- 4 pcs egg
- 200 gram dairy butter
- 1 bunt fresh parsley
- 0,5 pcs lemon (juice only)
- freshly ground pepper
Egg butter is a Norwegian traditional sauce that goes well with fish. I have made some small changes that make this sauce magical. This goes very well with all types of white fish.
Step 1
Start by melting the butter in a saucepan and brown the butter. It is important that it does not burn, so be careful here. I use 7.5 in strength on the induction top which is medium + heat. When you hear the bubbles in the butter give way, I stir the butter regularly so that nothing burns to the bottom. When the butter starts to brown and you smell a delicious nut smell, the butter is ready. Turn off and allow to cool.
Step 2
Boil the eggs for 7-8 minutes so the plum is fairly firm. Cool down the eggs in cold water and peel.
Step 3
Finely chop the parsley and eggs and place in a bowl.
Step 4
When the butter has cooled down a bit, I add lemon juice and a little freshly ground pepper to the butter. Pour the butter over the eggs and the finely chopped parsley. Mix well.
Now the sauce is ready to serve! The browned butter with the taste of lemon, eggs and parsley is magical for fish dinner. Good luck.
