In classic French cooking, a tomato sauce for fish would be based on fish velouté, which would then be flavored with tomato purée (see Sauce Aurore). In the following sauce, the tomato purée becomes the base of the sauce by contributing not only flavor but body. It also functions, along with modern emulsifiers such as liquid lecithin, as an emulsifier for vinegar and oil. This sauce can, when oil is used, be described as an elaborate vinaigrette. When hollandaise sauce replaces all or some of the oil called for in the recipe, the sauce veers from elaborate vinaigrette to an emulsified butter sauce.
This sauce can be modified by using different vegetable purées as the base, by altering the ingredients in the court-bouillon (or replacing the court-bouillon with shellfish cooking liquids), and by using emulsified or butter sauces other than hollandaise (sauces finished with crustacean and coral butters work well).
|thick tomato coulis|
|extra-virgin olive oil or hollandaise sauce, or a combination|
|mono- and diglycerides (glice) (optional)|
|liquid lecithin (optional)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.