Red wine marinara sauce
Instructions
Put in a pan fish bones and scraps, scraps of mushrooms, shallots and sliced onion, salt, peppercorns and wine.
Cook over moderate heat and reduce by half.
Pass through a sieve.
Knead 50 g butter with the flour and add this butter handled the mashed.
Bring to the boil, add the remaining butter, mix and turn off the heat.
Ideal for fish, especially eels and freshwater fish.
Ingredients and dosing for 4 persons
- 50 cl of dry red wine
- 350 g of scraps and fish bones
- 2 shallots
- == 1 large onion
- 50 g of scraps of mushrooms
- 75 g of butter
- 25 g of flour
- Salt
- Black pepper in grains