White Matelote Sauce

Ingredients

• 3 décilitres court-bouillon (fish stock poached in white wine)
• 25 grammes mushroom peelings
• 8 décilitres velouté de poisson (fish velouté, a mother sauce of roux and fish stock)
• 150 grammes butter
• cayenne pepper
• 20 pieces small white onions
• 20 pieces small mushroom heads

Instructions

1. Reduce 3 décilitres of court-bouillon (fish stock poached in white wine) by two-thirds, incorporating 25 grammes of mushroom peelings during the reduction.
2. Add 8 décilitres of velouté de poisson (fish velouté). Bring to a simmer and maintain for 5 minutes.
3. Finish the sauce by mounting with 150 grammes of butter and adjust seasoning with a pinch of cayenne pepper.
4. Pass the sauce through a fine sieve (étamine). Fold in the garnish of 20 small glazed white onions and 20 small mushroom heads, keeping them white and intact.