Ingredients:bercy

  • 250 ml of fish velouté (a thickened stock)
  • 100 ml white wine
  • 2 finely chopped shallots
  • 1 tbsp chopped parsley
  • 15 g butter
  • Lemon juice, to taste

Method:

  1. In a saucepan, combine the wine and shallots. Bring to the boil, then continue to simmer until the liquid has reduced by half.
  2. Add the velouté, bring to a simmer and reduce for about 5 minutes.
  3. Stir in the butter and chopped parsley.
  4. Season to taste with lemon juice and serve right away.

If you want to prep the sauce a little in advance, when it is finished pour it into a thermos flask and store in that until you are ready to use it.

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