Classic white wine fish sauce is prepared using one of two methods, both of which use egg yolks. The first method is based on a sabayon prepared with reduced fish stock and egg yolks, then finished with butter in the same way as a sauce hollandaise. The second method consists of finishing fish velouté with egg yolks and butter as in preparing a sauce allemande.
The two best-known classic variations are Sauce Saint-Malo, which is Sauce Vin Blanc (Hollandaise Method) finished with mustard, shallot butter, and anchovy paste; and Sauce Souchet, a very contemporary sauce based on court-bouillon. The elements in the court-bouillon are julienned and used to garnish the fish. The fish is poached in the court-bouillon and then the court-bouillon reduced before being used as the base for a classic Sauce Vin Blanc (Hollandaise Method).
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.