|
Ingredients
|
Quantity
|
|
Fish veloute
|
1 litre
|
|
Shallots (chopped)
|
30gms
|
|
Onions (chopped)
|
60gms
|
|
Capers (chopped)
|
30gms
|
|
Anchovies (chopped)
|
60gms
|
|
Vinegar
|
75ml
|
|
Parsley (chopped)
|
1 tsp
|
|
Duxelle
|
60gms
|
Heat a pan. Add chopped onions and shallots. Cover to allow
them to sweet. Add the vinegar and reduce until almost dry. Add veloute and
other ingredients. Bring to a boil. Skim. Correct seasoning and consistency.
