Sauce Hachée maigre (Lean Chopped Sauce for Boiled Fish)

Ingredients

• onion (quantity as in the preceding recipe)
• shallots (quantity as in the preceding recipe)
• vinegar
• 5 décilitres fish court-bouillon
• 45 grammes brown roux
• 1 spoonful mixed chopped fines herbes
• 1 spoonful and a half dry Duxelles
• 1 spoonful and a half small capers
• half a spoonful anchovy sauce
• 60 grammes butter

Instructions

1. Fry the onion and shallots in butter without letting them colour, and make the vinegar reduction as directed in the preceding recipe.
2. Moisten with the fish court-bouillon and bind with the brown roux or the beurre manié.
3. Let it cook gently for 8 to 10 minutes.
4. Finish at the moment of serving with the chopped fines herbes, the dry Duxelles, the small capers, the anchovy sauce and the butter, or with the ordinary anchovy butter in place of that last pairing.