Sauce Souchet (Vegetable Julienne Sauce for Fish)

Ingredients

• 150 grammes julienne of carrots
• butter
• three quarters of a litre of fish stock
• 2 décilitres white wine
• fish
• sauce Vin blanc

Instructions

1. Prepare 150 grammes of julienne of carrots, parsley roots and celery, and stew it in butter.
2. Moisten with three quarters of a litre of fish stock and 2 décilitres of white wine, and finish cooking gently.
3. Strain the court-bouillon, reserving the julienne.
4. Cook the fish, cut into pieces, in this court-bouillon, then remove the pieces.
5. Pass the stock through the chinois and reduce it by three quarters, that is to 2 décilitres and a half.
6. Thicken it to the suitable consistency with sauce Vin blanc, or simply with beurre manié, then butter it lightly.
7. Put the reserved julienne back into the sauce, to cover the pieces of fish.