Noilly Prat sauce for fish
Ingredients
for the fish stock
- 4-6 oz (110-170 g) fish bones or skin with fish meat
- 0.6 pt (0.3 L) water
- 1 knife point salt
- 1 tsp dragon leaves
- 1 tbsp cut shallots
For the sauce
- 4 oz (100 ml) of the strained fish stock
- 2.5 oz (70 ml) Noilly Prat
- 1 oz (28 g) unsalted butter in pieces
Instructions
Making the fish stock
- place the fish bones, skin and fish meat in a sauce pan
- add the water, a tiny amount of salt, the herbs and shallot
- slowly heat up the mixture and let it simmer for about 20 minutes
- thereafter strain through a fine mesh siff and discard the solids
- Then continue to boil off the stock and reduce until about 3.5 oz (100 ml) is left
Making the sauce
- Take the concentrated fish stock, add the Noilly Prat and bring the mixture to a simmer
- Cook off the vapors for 5 minutes, there by reducing the volume further; continue to cook another 5 min if you want to eliminate virtually all alcohol
- just before serving, place the hot mixture on the lowest fire, add the butter in small pieces, letting it melt and come together while slowly whisking
- taste and if necessary make any adjustments (often only in the amount of salt)
- immediately serve or pour over the fish when plating
Notes
Method: simmering
Food allergy & intolerance information: fish
Food allergy & intolerance information: fish