An Excellent Sauce for Fish RecipeOrigin: Britain Period: Traditional |
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This is a versatile sauce that can be served with ay boiled or braised white fish, fried fish an fish cooled à la meuniére. Ingredients:
15g butter 
An Excellent Sauce for Fish Preparation:Method:Melt the butter in a pan, add the onion and shallot then fry gently for about 6 minutes, or until softened. Add the mushroom and fry for 1 minute before adding the stock and white wine along with the bouquet garni. Bring to a simmer and cook for 15 minutes, uncovered, skimming the surface as necessary. Take off the heat and strain then return the liquid to the pan, bring to a rapid boil and cook until the volume has reduced by half. Add the Madeira and season to taste then work in the tomato purée then take off the heat. Now, in a bowl, cream together the egg yolks and 1 tbsp of the butter. Whisk in 1 ladle of the sauce stock then add the egg mixture back to the pan, a little at a time, whisking thoroughly to combine. Transfer the resultant sauce to a bain-marie (double boiler) over a pan of hot (but not boiling) water. Whisk in the remaining butter a little at a time then season and continue cooking until the sauce reaches the consistency of thick cream. Serve immediately. |
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