Sauce Waterfish

Ingredients

• 50 grammes carrot
• 30 grammes parsley roots
• a pinch of orange zest
• 1 glass white wine
• 2 décilitres white-wine court-bouillon of freshwater fish
• half a litre ordinary sauce Hollandaise

Instructions

1. Cut 50 grammes of carrot and 30 grammes of parsley roots into a fine julienne.
2. Add a pinch of orange zest cut in julienne, moisten with a glass of white wine, and reduce the wine entirely.
3. Moisten again with 2 décilitres of white-wine court-bouillon of freshwater fish, or, failing that, the cooking liquor of another fish.
4. Finish cooking the julienne, then reduce its cooking liquor completely.
5. Add the julienne and its reduced liquor to half a litre of ordinary sauce Hollandaise.