Venetian sauce
Instructions
Put in a saucepan the finely sliced onion, tarragon and vinegar; Cook for a few minutes.
Add the fish fumet and let reduce by half.
Add the velvety sauce and reduce to half.
At the end add little by little the cream and butter that you worked with the spinach puree and pass through a sieve.
Ideal for fish.
Ingredients and dosing for 4 persons
- 20 cl of fish veloute sauce
- 25 cl of fish fumet
- 10 cl of white wine vinegar
- 1 onion
- 1 sprig of tarragon
- 20 cl of cream
- 100 g of butter
- 1 tablespoon of spinach puree