Cook the asp for 20-30 minutes depending on the size.
How to cook asp in white sauce
Products Asp – 600 grams Fish broth – 500-700 milliliters Bechamel sauce – 80 milliliters Lemon – half Celery root – 60 grams Leek – 100 grams Butter – 50 grams Salt – half a teaspoon Pepper – to taste How to cook asp in white sauce1. Wash asp, clean from scales. 2. Remove the head, tail, fins from the asp. 3. Make an incision along the abdomen, gut the asp. 4. Re-wash the peeled asp outside and inside, dry with a napkin. 5. Cut the asp into medium-sized portions. 6. Wash the leek and celery, cut into half rings. 7. Put chopped leek and celery on the bottom of a deep stewpan, and pieces of asp on top. 8. Pour the asp with fish broth, cover the saucepan with a lid. 9. Place a saucepan with asp on medium heat, let the broth boil, cook for 10-15 minutes. 10. Remove the saucepan from the heat, strain the broth into a cup. 11. Transfer the fish to a dish. 12. Pour the broth back into the saucepan, cook for another 10-15 minutes without a lid so that its volume is halved. 13. Pour bechamel sauce into the broth, heat, but do not bring to a boil. fourteen. Pour the resulting sauce into a bowl. 15. Melt the butter in the microwave or in a frying pan over low heat. 16. Squeeze the juice from half a lemon with your hands. 17. Pour lemon juice, butter into a bowl with sauce, mix. 18. Serve white sauce with boiled asp.
– Asp fillet is fatty , so for the best taste it is recommended to fry or bake it. There are enough heads to cook an ear. – The peak season for catching asp is from May to September. – Calorie content of asp – 100 grams. – On an industrial scale, fish is not bred, since the asp lives alone. In this regard, finding fish in supermarkets is problematic. To taste asp , it is recommended to contact fishermen who hunt in fish habitats.