Matelote Sauce

Ingredients

• 3 décilitres Court-bouillon de poisson au vin rouge (fish stock with red wine)
• 25 grammes Mushroom peelings
• 8 décilitres Espagnole maigre (lean mother sauce)
• 150 grammes Butter
• pinch Cayenne pepper

Instructions

1. Reduce the red-wine fish court-bouillon with mushroom peelings by two-thirds.
2. Add the lean espagnole (mother sauce) to this reduction and bring to a boil.
3. Pass through a fine-mesh strainer (étamine).
4. Mount with butter (monter au beurre).
5. Season lightly with cayenne pepper.