Sauce For Broiled Fish Recipe

(Salsa per pesce in gratella)



This sauce is composed of yolks of eggs, salted anchovies, olive oil and

lemon juice. Boil the eggs in their shell for ten minutes and for every

hard yolk take one large anchovy or two small. Bone the anchovies and

rub them on the sieve together with the hard (or semi-hard) yolks, and

dissolve all with oil and lemon juice to reduce it like a cream. Cover

with this sauce the broiled fish before sending to the table, or serve

aside in a gravy boat.

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