Sauce Gratin (White Wine and Duxelles Sauce for Fish au Gratin)

Ingredients

• 3 décilitres white wine
• 3 décilitres fumet of the fish being treated
• 1 spoonful and a half chopped shallots
• 3 spoonfuls dry Duxelles
• 5 décilitres lean Espagnole or Demi-glace
• half a spoonful chopped parsley

Instructions

1. Reduce the white wine and the fish fumet by a good half together with the chopped shallots.
2. Add the dry Duxelles and the lean Espagnole or Demi-glace.
3. Let it boil gently for 5 to 6 minutes.
4. Complete at the moment of serving with the chopped parsley.