Sauce Espagnole Maigre (Lean Espagnole, made with fish stock — for 5 litres)

Ingredients

• 500 grammes butter roux
• 10 litres Fumet de Poisson (fish stock)
• Mirepoix as for Sauce Espagnole
• 250 grammes mushrooms

Instructions

1. Proceed exactly as for Sauce Espagnole, using the butter roux, the fish fumet in place of the brown stock, and this mirepoix.
2. Allow 5 hours of cooking and dépouillement.
3. When the sauce has been finally strained, work it with the spatula until completely cold.