Red-Wine-Flavoured Fish Jus

Name: Red-Wine-Flavoured Fish Jus
Yield: Makes 600 ml
Cuisine: French
Ingredients: 150 g button mushrooms or mushroom trimmings; 1 bay leaf; a sprig of thyme; 600 g white fish bones (sole, monkfish or halibut), chopped; 50 g chilled unsalted butter; 4 shallots, roughly chopped; 150 g button mushrooms or mushroom trimmings; 45 ml double cream; 100 ml port; 400 ml full-bodied red wine (Barolo is particularly good); 250 ml chicken or veal stock; 250 ml chicken or veal stock; 600 g white fish bones (sole, monkfish or halibut), chopped; 600 g white fish bones (sole, monkfish or halibut), chopped; 400 ml full-bodied red wine (Barolo is particularly good); 600 g white fish bones (sole, monkfish or halibut), chopped

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This sauce has something of the professional kitchen about it, but is easy to make at home.

It’s lovely with pan-roasted fish or used as a base to braise firm-fleshed fish, such as monkfish.

Ingredients

50 g chilled unsalted butter
4 shallots, roughly chopped
150 g

Europe
France
Sauce
Gluten-free

Method

Heat 25 g of the butter in a large, heavy-based pan, then add the shallots, mushrooms, bay leaf and thyme. Cook for 4–5 minutes until the vegetables are lightly golden.
Place the fish bones on top of the vegetables, cover and cook for 2–3 minutes.
Add the