Sauce Bercy

Ingredients

• 2 spoonfuls shallots
• butter
• 2 and a half décilitres white wine
• 2 and a half décilitres fish fumet
• three quarters of a litre Velouté
• 100 grammes butter
• 1 spoonful chopped parsley

Instructions

1. Cook 2 spoonfuls of finely chopped shallots in butter without letting them colour.
2. Moisten with 2 and a half décilitres of white wine and the same quantity of fish fumet, or of the cooking liquor of the fish the sauce is intended for.
3. Reduce by a good third.
4. Add three quarters of a litre of Velouté and give the sauce a few boils.
5. Off the fire, finish with 100 grammes of butter and 1 spoonful of chopped parsley.