Sauce Régence for Fish and Fish Garnishes

Ingredients

• 2 décilitres Rhine wine
• 2 décilitres fish stock
• 20 grammes fresh mushroom trimmings
• 20 grammes raw truffle peelings
• 8 décilitres finished sauce Normande
• 1 spoonful truffle essence

Instructions

1. Put 2 décilitres of Rhine wine and 2 décilitres of fish stock together with 20 grammes of fresh mushroom trimmings and 20 grammes of raw truffle peelings, and reduce by half.
2. Pass the reduction through a cloth.
3. Add it to 8 décilitres of finished sauce Normande.
4. Complete with a spoonful of truffle essence.