genevoise, sauce



  • feminine A fine mirepoix of vegetables browned in butter with parsley, thyme and bayleaf, a chopped salmon head and pepper added and stewed, the fat drained off, red wine added and reduced by half, a fish stock-based espagnole sauce added, simmered 1 hour, strained, skimmed and finished with anchovy essence and butter. Served with salmon and trout.