Bercy sauce (2)
Instructions
The doses are for 50 cl of salsa.
Clean, wash and cut the fish into pieces.
Put it in a saucepan with half an onion, bay leaf, celery, a little salt and pepper and add 50 cl of water; bring to the boil and simmer for about an hour, then remove the filter and fish and the broth.
FRY 50 g butter with leeks in a saucepan: when start to Brown add the white wine and let it evaporate, a moderate flame, up to half of its volume.
In another pan put other 50 g of butter and let it liquefy, add the flour mixed with care and leave it up to the toast will have taken a beautiful blond color.
Remove from heat the Pan and add a little at a time the fish broth, boiling filtered.
Put the pan on the heat and, stirring constantly, simmer for about 30 minutes or more, until the sauce thickened.
Add the leek sauce, stir and simmer at moderate flame for 15 minutes; eventually United the parsley sauce and lemon juice.
Turns again, then pour the sauce into a bowl or crock of porcelain and keep warm in a double boiler, distributing to the surface some butter.
You can use the boiled fish accompanied with this sauce to prepare a cooked salad (potatoes, carrots, peas, boiled), tied with mayonnaise.
Ingredients and dosing for 4 persons
- 500 g of mixed seafood (fish, they escorted capone, hake)
- 2 leeks cut into julienne
- 1/2 onion
- 100 g of butter
- 30 g of white flour
- 1 leaf of laurel
- 1 costa of celery green
- 1 sprig of finely chopped parsley
- 1 lemon (juice)
- 20 cl of dry white wine
- Freshly ground white pepper
- Salt