Fish-Upper Sauce (For Fiskbullar)

For the fish-upper sauce, very finely chop the shallot and slowly sauté in butter over low heat until the shallot cubes have softened but not turned golden.

Add flour, stir well, stir in tomato paste and gradually pour in soup. Pour in the cream, stirring constantly, and boil down the sauce until creamy. Season to taste with salt, pepper and a dash of lemon juice.

Stir in chopped dill and round off the flavor of the sauce with yolks, if desired. However, the sauce must not boil! Pour the fish-upper sauce into a bowl and serve hot.

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