Gratin Sauce

Ingredients

• 3 deciliters white wine
• 3 deciliters fish fumet (concentrated fish stock)
• 1.5 tablespoons minced shallots
• 3 tablespoons dry duxelles (finely minced mushrooms and shallots, cooked down)
• 5 deciliters lean espagnole (brown mother sauce) or demi-glace (half-glace)
• 0.5 tablespoon fresh minced parsley

Instructions

1. Reduce the white wine and fish fumet together by half, along with the minced shallots.
2. Add the dry duxelles.
3. Add the espagnole maigre or demi-glace.
4. Let simmer gently for 5 to 6 minutes.
5. Finish at the moment of service with the fresh minced parsley.