Seafood sauce for fish

1 ANSWERS

1. James Harley
   

    Bercy Sauce
   
   Bercy sauce, the name of a district in the east of Paris, is finishing sauce seafood. It is produced by the reduction of chopped shallots and white wine, then simmer in a basic fish soup.
   
   Note: There is another hot sauce Bercy, but from a demi-glace base instead of a fish soup, and therefore served with grilled meats and fish instead. See the recipe for the sauce Bercy II.
   
   Preparation time: 5 minutes
   
   Cooking time: 10 minutes
   
   Total time: 15 minutes
   
   Ingredients:
   
   A pint fish velouté
   
   ¼ cup white wine
   
   2 tablespoons chopped shallots
   
   1 tablespoon chopped parsley
   
   1 tablespoon butter
   
   Lemon juice, to taste
   
   Preparation: In a heavy bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, reduce heat slightly and continue cooking until liquid is reduced to little more than half. Add the broth, then reduce heat to a boil and reduce for about 5 minutes. Mix the butter and chopped parsley. Season with lemon juice and serve immediately.
   
   Makes one pint of Bercy sauce.

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