Sauce Américaine

Name: Sauce Américaine
Yield: Makes ¾ to 1 pint
Ingredients: 6 tablespoons water; 4 tablespoons tomato concentrate; 6 tablespoons flour; 8 tablespoons brandy; ¼-½ pint fish stock; 1½ pounds fish and fish trimmings; 1 bay leaf; lobster shells, crushed; ½ Spanish onion, finely chopped; 4 tablespoons butter

Preparation info

Makes
¾ to 1 pint

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

Sauce Américaine

1½ pounds fish and fish trimmings
4 tablespoons butter

Sauce
Pescatarian

Method

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.