Fines herbes sauce
Instructions
The doses are for 50 cl of salsa.
In a large saucepan place fish cutouts with bay leaf, celery, carrot, onion, white wine, 50 cl water, a little salt and peppercorns.
Simmer for 45 minutes, then pass the fish stock obtained through a strainer.
Melt 70 g of butter, add the flour, stir thoroughly and when it starts to Cook, bathe with the fish fumet still hot and stir carefully.
Simmer at very low heat this sauce for about 45 minutes, making sure to stir often.
Then cool the sauce, then add the parsley, tarragon, chervil and chives finely chopped.
Stir and add the remaining butter into small pieces; keep on stirring because the sauce becomes smooth and soft.
Ingredients and dosing for 4 persons
- 2 tablespoons of parsley
- 1 tablespoon of chervil
- 1 tablespoon of tarragon
- 1 tablespoon of chives
- 100 g of butter
- 40 g of white flour
- 800 g of scraps and bones of fresh fish
- 1 onion
- 1 carrot
- 1 costa of celery
- 2 leaves of laurel
- 50 cl of white wine
- 50 cl of water
- Little of black pepper in grains
- Little of salt