This gravy eats very well with fish. The gravy itself should be of a thin sauce consistency. It can be made by simply adding gravy to the roasting pan once the fish is cooked and lifted from the pan, leaving all the juices to be mixed with the gravy.
Another alternative is to buy fish bones and roast them in a pan with onion, celery, leek, bay leaf and a sprig of tarragon. Once coloured, add
This sauce can also be made into a fish chasseur by simply adding some cooked chopped onion or shallot, sliced mushrooms, diced tomato flesh and chopped tarragon.
© 1996 Gary Rhodes. All rights reserved.