Souchet Sauce

Ingredients

• 150 grams mirepoix (finely diced carrots, parsley root, and celery)
• 3/4 liter fond de poisson (fish stock)
• 2 deciliters white wine
• as needed fish, cut into pieces
• as needed sauce Vin De or beurre manié (kneaded butter)
• as needed butter

Instructions

1. Prepare the mirepoix (finely diced carrots, parsley root, and celery) and braise it in butter (étuver au beurre).
2. Moisten with three-quarters of a liter of fish stock and two deciliters of white wine. Cook gently until the vegetables are tender, then pass the court-bouillon (cooking broth) through a strainer, reserving the julienne (thin vegetable strips).
3. In this court-bouillon, cook the fish pieces until done.
4. After cooking, remove the fish pieces and pass the cooking liquid through a chinois (fine-mesh conical strainer). Reduce the liquid by three-quarters, leaving two and a half deciliters.
5. Thicken to the desired consistency with sauce Vin De or beurre manié (kneaded butter), then finish with additional butter (monter au beurre).
6. Return the reserved julienne to the sauce and pour it over the cooked fish pieces.