Bercy, fish



  • white fish, shallow-poached in fish stock, white wine, lemon juice with chopped parsley and sweated chopped shallots. The cooking liquor is strained, mixed with fish velouté, and seasoned, its consistency is adjusted, then it is finished with butter, lightly whipped cream and a sabayon. The reserved and dried fish is coated with this sauce, glazed under the grill and garnished with chopped parsley.