Truta-marinha

Fat with no sour of its own. Add the acid or it goes flat halfway.

Warm butter is the sauce. Anything reduced kills the delicacy.

Grows in the same brackish water. Salt and snap, no seasoning.

The estuary version of the gravlax pairing, minus the cure.

Shared cut-stem aldehydes, and it drops the temperature.

Sharp green with body, so the sauce does not need cream.

Sour fat beside oily fat: the acid stops it going cloying.

Both peak the same fortnight. Terpenes over estuary fat.

The Elizabethan sauce for oily fish, and still the right answer.

Both faintly iodine and cream. Poach them in the same butter.

Orange oil and hard acid: hollandaise with no egg in it.