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Home > Recipes > With Classic Fish Fumet (Stock)
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Mustard and White Wine Sauce
Serves 4
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This versatile sauce is perfect served with any poached or braised firm-fleshed fish. Preparation time 10 min.
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Ingredients:
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- 2 T. (30 g) butter
- 2¾ oz. (45 g) button mushrooms thinly sliced
- 1/8 lb. (60 g) shallots finely shopped
- pinch of curry powder
- 1 T. (15 mL) cognac or armagnac
- ¾ c. (200 mL) dry white wine
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- ¾ c. (200 mL) Fish Fumet (made of ¾ oz. (20 g) Fumet de Poisson
Gold® and ¾ cup (200 mL) hot water)
- 1¼ c. (300 mL) double cream
- 1 T. (5 mL) English mustard powder dissolved in a little water,
- 2 T. (30 mL) wholegrain mustard, salt and freshly ground pepper
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Cooking time: about 40 min.
In a saucepan melt the butter, add the mushrooms and shallots and sweat for 1 min. Stir in the curry powder and add the cognac or armagnac and wine. Bring to the boil, and reduce the liquid by one-third. Pour in the fish stock, simmer for 5 minutes, then add the cream and the English mustard and cook until the sauce is thick enough to coat the back of a spoon. Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the wholegrain mustard. The sauce is now ready to serve.
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