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Recipe Bercy Sauce 2


Bercy Sauce 2

Recipe yeld 4 servings

Ingredients

500 G Mixed Seafood (accompanying, Capone Fish, Hake)
2 Leeks Cut Into Julienne Strips
1 / 2 Onion
100 G Butter
30 G White Flour
1 Bay Leaf
1 Rib Celery, Green
1 Bunch Parsley, Finely Chopped
1 Lemon (juice)
20 Cl Dry White Wine
Freshly Ground White Pepper
Rooms

Amount Per Serving Calories: 395


Method

The doses are for 50 cl of sauce.
Clean, wash and cut the fish into pieces.
Put in a saucepan with the onion, bay leaf, celery, a little salt and pepper and pour in 50 cl of water, bring to a boil and simmer for about an hour, then remove the fish and filters and the broth.
Fry with 50 g of butter leeks in a casserole dish: when they begin to brown add the white wine and let evaporate, over moderate heat, until half of its volume.
In another pan, put another 50 grams of butter and let melt, add flour mix well and leave it up to the roast will have taken a beautiful blonde color.
Remove from the heat the pan and gradually add the fish broth, and filtered hot.
Put the container on fire and, stirring constantly, cook for about 30 minutes or more until the sauce will be thick.
Add leeks to the sauce, mix well and cook over moderate heat for 15 minutes, then add the chopped parsley to the sauce and lemon juice.
Stir again, then pour the sauce into a bowl of porcelain or earthenware and keep warm in a double boiler, and supplied to the surface a few knobs of butter.
You can use the boiled fish served with this sauce to prepare a cooked salad (potatoes, carrots, peas, whole boiled), bound with mayonnaise.

Find recipes for Sauces based on Fish


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