Sauce au Vin rouge (Red Wine Sauce for Fish)

Ingredients

• 125 grammes ordinary Mirepoix
• butter
• half a litre of very good red wine
• 1 crushed clove of garlic
• 7 décilitres and a half of Sauce Espagnole
• 100 grammes butter
• 1 teaspoonful anchovy essence
• a point of Cayenne

Instructions

1. Toss 125 grammes of ordinary Mirepoix, cut rather finely, in butter.
2. Moisten with half a litre of very good red wine and reduce by half.
3. Add 1 crushed clove of garlic and 7 décilitres and a half of Sauce Espagnole, and skim carefully for 12 to 15 minutes.
4. Pass through the étamine.
5. Finish with 100 grammes of butter, 1 teaspoonful of anchovy essence and a point of Cayenne.