Sauce Matelote (Red Wine Sauce for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 décilitres red wine fish court-bouillon
- 25 grammes mushroom peelings
- 8 décilitres lean Espagnole
- 150 grammes butter
- cayenne
Instructions
- Reduce the red wine fish court-bouillon by two thirds with the mushroom peelings.
- Add the lean Espagnole to the reduction and bring it to a boil.
- Pass through the tammy.
- Finish with the butter and season lightly with cayenne.