Noilly Prat sauce for fish - wilfriedscooking
Noilly Prat sauce is a sauce used in french cuisine mostly to accompany grilled and roasted fish, but there are also versions that go great with fowl. This vermouth from the area of Marseille in the...
Ingredients
- 4-6 oz (110-170 g) fish bones or skin with fish meat
- 0.6 pt (0.3 L) water
- 1 knife point salt
- 1 tsp dragon leaves
- 1 tbsp cut shallots
- 4 oz (100 ml) of the strained fish stock
- 2.5 oz (70 ml) Noilly Prat
- 1 oz (28 g) unsalted butter in pieces
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