Lobster and vegetable sauce for fish

This sauce is so full of vegetables that you do not need extra vegetables as well. The salting is only fond, so it gets a more delicious taste of lobster, the more you "salt".

1 onion, finely chopped

2 carrots in small cubes

1 parsley root in small cubes

1 small fennel in small cubes (if you are lucky enough to get the green leaves, finely chop these and set aside.

1 leek in small cubes

2 dl dry white wine

3 dl cream

2 tablespoons lobster stock (or more)


1 pot dill, finely chopped

1 pk parsley leaves, finely chopped

Fry onions, carrots, parsley root, fennel and leeks in butter until the onion is shiny. Add white wine and let the liquid almost boil. Add cream and lobster stock. Let it cook until the sauce thickens. Season with pepper. If the sauce is too low in salt, add more stock. Add dill, parsley and possibly. fennel leaves just before serving.

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