55 Sauce Hachée



Heat 50 g (2 oz) of butter in a pan, add 100 g ( oz) of finely chopped onion and tbs finely chopped shallot and cook without colour. Moisten with 3 dl (½ pt or U.S. cups) vinegar and reduce by half.

Add 5 dl (18 fl oz or U.S. cups) of the Court-bouillon from the fish under preparation and thicken with 45 g ( oz) Brown Roux or 50 g (2 oz) Beurre Manié. Allow to simmer gently for 8 to 10 minutes.

Finish the sauce by adding 1 tbs chopped Fines Herbes, tbs small capers, tbs dry Duxelles and ½ tbs of anchovy essence and 60 g (2 oz) butter, or 80–100 g (3– oz) ordinary anchovy butter.

This sauce is specially suitable for boiled fish of second quality, e.g. skate.