Livonienne (sauce): "Livonienne" is the name given, in classic cuisine, to a sauce based on fish fumet with fresh cream whipped in butter and garnished with a fine julienne of carrot, celery, mushroom and onion, steamed in butter, topped with truffle julienne and chopped parsley.
The Livonian sauce goes especially well with trout and salmon, or any flat seawater fish with lean flesh....
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