This maybe one of the most interesting sauces i have made! Its a sauce within a sauce for the topping of this steamed sword fresh. Its a little bit of work - but worth the effort! Enjoy
Bercy Sauce
The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.
To make the fish velouté you need:
3 cups fish stock ( can be made from scratch or brought
1 Tbsp clarified butter
1 Tbsp all-corn flour
Preparation:
- Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don't let it turn brown, though — that'll affect the flavor.
- With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
- Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it's free of lumps.
- Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
- The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.
- Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
- Keep the velouté covered until you're ready to use it.
To create the Bercy Sauce you need:
1 pint fish velouté
¼ cup white wine
2 Tbsp chopped shallots
1 Tbsp chopped parsley
1 Tbsp butter
Lemon juice, to taste
Preparation:
- In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half.
- Add the velouté, then lower heat to a simmer and reduce for about 5 minutes.
- Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.
Steaming Fish
Simply rub the fish with a little butter and cut some small lines in the fish and insert ginger, garlic and sit lime slices on the top.
Now you can steam it in many ways but the general rule is 10 minutes for fish 1 inch thick. Check how this video for some more details:
Simply serve the fish with any simple veggies and spoon on some of the your Bercy Sauce.
