Gary Rhodes

Basic White-wine or Champagne Fish Sauce

Preparation info
  • Makes approx.

    200–250 ml

    • Difficulty

      Easy

Appears in
top 1000New British Classics
New British Classics

By Gary Rhodes

Published 1999

  • About

This is the perfect sauce for most kinds of fish – creamy, rich in flavour, but still light on the palate.

Ingredients

  • Butter
  • 2 shallots, finely sliced
  • 1 bay leaf
  • 50 g (

Method

Melt a knob of butter in a saucepan. Add the shallots and bay leaf and cook on a medium heat, without colouring, for 1–2 minutes. Add the mushrooms and continue to cook and soften for a further 2–3 minutes.

Add the white wine or champagne and, over a medium heat, bring to a rapid simmer, cooking until the wine has reduced by two-thirds. Pour in the fish stock and again reduce by two-thi