Fish in Sauce Bercy RecipeOrigin: Britain Period: Traditional |
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This is a classic white sauce typically used to oven-poach white fish such as whiting or sole. Ingredients:
4 fillets of whiting or sole (about 150g each) 
Fish in Sauce Bercy Preparation:Method:Begin with the sauce. Melt the butter in a pan, add the shallots and fry gently until softened but not coloured (about 5 minutes). Add the wine, bring to a boil and cook until the volume has reduced by half. At this point stir in the stock along with the lemon juice and parsley. Season to taste, bring to a boil then take off the heat and set aside. In the meantime, work together the butter and flour until you have a smooth paste. Add to the pan in small pieces, whisking to combine. Return to the heat then heat, stirring constantly, until boiling. Adjust the seasoning to taste and serve. Unlike many other sauces, sauce bercy should be on the thin side and must be decidedly sharp in flavour (add more lemon juice, if necessary). Pour the sauce into the base of an oven-proof dish. Arrange the fish in a single layer on top then pour over the remaining sauce. Cover with a lid or a sheet of foil then transfer to an oven pre-heated to 200&x00B0;C and bake for about 15 minutes, or until the fish is cooked through and flakes easily. Serve immediately. |
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