Wayne Gisslen

Cream Sauce for Fish

Preparation info

  • 1

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Sweat the shallots in butter until soft.
  2. Add stock, wine, parsley, and bay leaf. Over moderate or high heat, reduce the liquid by three-fourths.
  3. Add the cream and bring to a boil. Boil 1–2 minutes, or until reduced to a light, saucelike consistency.
  4. Season to taste with lemon juice, salt, and white pepper.

Per 1 fl oz (29.57 mL): Calories, 130; Protein, 2 g; Fat, 13 g (81% cal.); Cholesterol, 45 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 20 mg.