Sauce Rubens

Ingredients

• 100 grammes ordinary Mirepoix
• Butter
• 2 décilitres white wine
• 3 décilitres fish fumet
• 1 tablespoonful Madeira
• 2 egg yolks
• 100 grammes ordinary butter
• 30 grammes beurre rouge
• A dash of anchovy essence

Instructions

1. Cut 100 grammes of ordinary Mirepoix into brunoise and fry it in butter.
2. Moisten with 2 décilitres of white wine and 3 décilitres of fish fumet, and cook for 23 minutes.
3. Pass through a fine chinois, let it rest a few minutes, then skim off the fat thoroughly.
4. Reduce to half a décilitre and add 1 tablespoonful of Madeira.
5. Thicken the reduction with 2 egg yolks.
6. Finish with 100 grammes of ordinary butter, 30 grammes of beurre rouge and a dash of anchovy essence.
7. Serve with boiled or poached fish.