This simple white basic sauce goes well with all simple fish dishes.
It is based on a light fish stock , which is made into a velvety light sauce with milk and a roux.
Required material:
- sauce pot
- whisk
Ingredients of this example :
- 35 grams of butter
- 35 grams of flour 405
- 200ml[restrict] milk
- 300 ml light fish stock
- 50ml Chardonnay white wine
- Lemon juice, salt and white pepper to taste
Procedure :
- Melt the butter lightly in the saucepan; it should not brown for the light roux
- Add the flour and mix with the whisk until the mixture is smooth
- Continue to sweat on a low flame until a nutty smell is noticeable, the floury taste is almost gone now
- First fill up with the entire fish stock, stirring constantly until smooth. Increase the heat so that it can boil and the sauce becomes thicker
- Add milk and bring to a boil while stirring
- Reduce heat, add white wine and simmer for 2-3 minutes
- Season with salt and pepper
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