Scottish fish-sauce

Anchovy marinating time: 1 week
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients for 3/4 litre of sauce:
Half litre of robust red wine (vintage Barbera, Chianti Classico)
4 desalted and deboned anchovies
1/3 glass of red wine vinegar
One small horseradish, grated
Two small onions, minced
One tablespoon chopped parsley
A pinch of thyme leaves
Two laurel leaves
Two cloves
70 grams butter at room temperature
Black pepper, grossly milled

Preparation

Place the anchovies in a bowl and cover them with the vinegar. Marinate for one week, after which place them in a pot with three tablespoons of vinegar from the marinade and with all other ingredients (butter excluded). Place over very low heat and boil for about 30 minutes.

Press the mixture through a sieve, pressing the ingredients with the back of a spoon, then pour it into three 1/4 litre bottles and seal them closed. This mixture can be used for the preparation of the sauce. Before using, remember to shake the bottle well.

Work the butter in a bowl using a wooden spoon, place in a small pot, add two tablespoons of the anchovy liquid and heat over low heat. Allow to simmer for two minutes and serve in a preheated saucier.

Use this sauce with boiled fish dishes. If it is too watery, thicken the hot sauce by adding part of the butter mixed with half a teaspoon of corn starch.

Enjoy!