The French Cook--Sauces by Holly Herrick

Author:Holly Herrick
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-05-14T16:00:00+00:00

Cabillaud à la Sauce Velouté au Vin Blanc et à la Ciboulette

Cod with a White Wine and Chive Velouté Sauce

(Serves 6)

A well-done sauce vin blanc is a thing of beauty, indeed. Frothy, pure, and fragrant with the aromas of fish, wine, lemon, butter, and cream, it is finished here with a fresh burst of chive flavor. Best-quality white wine is reduced and topped with a fish fumet and cream that is once again reduced. It is then finished with butter and chives. This sauce pairs beautifully with any mild fish, as it does here with ultra-fresh cod, which gets a little crunch from a buttery sear in a sauté pan.

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