Sauce Américaine

Preparation info
  • Makes

    ¾ to 1 pint

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


Sauce Américaine

  • pounds fish and fish trimmings
  • 4 tablespoons butter


Dice fish and sauté in butter with finely chopped onion and crushed lobster shells, stirring constantly, until onion is transparent. Add bay leaf and brandy, and flame. Stir in flour, then tomato concentrate and water. Cover saucepan and simmer gently for 20 minutes. Strain sauce into a bowl and add hot fish stock.