Tag: fish fumet

  • 0049. Sauce Genevoise, Geneva Sauce

    0049. Sauce Genevoise, Geneva Sauce

     

    Escoffier recipe for making Geneva Sauce, Sauce Genevoise, at home (Escoffier, 49).

    This is a very rich and complex fish sauce. When you cook it, the house smells of salmon and red wine. Pretty yummy!

    Mise en place:
    Mise-en-place for Sauce Genevoise

     

    Sauce Genevoise

    In a large saucepan, sauté the carrots, onion and parsley in butter until tender. Add the thyme sprigs, bay leaf, peppercorns and salmon heads.

    Saute the vegetables and salmon heads

    I had my local fishmongers split and clean the salmon heads for me. (I suggest you do the same!)

    Salmon heads from the fishmonger

    Cover and let steam for 20 minutes. Uncover, drain off the butter, and add 750ml (1 bottle) of red wine.

    Add a bottle of red wine

    Simmer and reduce by half. Stir in 500g of Sauce Espagnole Maigre and gently simmer for an hour. Strain into a clean saucepan…

    Strain the Sauce Genevoise

    Add 500g fumét de poisson, an additional 500g red wine, and reduce some more! And while you’re at it, why not enjoy that remaining 250ml of leftover wine?

    Reduce the Sauce Genevoise

    Finish the sauce by whisking in 150g of cubed butter and some fish essence, anchovy paste or fish sauce to taste.

    Geneva Sauce

    Ingredients
    100g (3/4 cup) diced carrot
    80g (1/2 cup) diced onion
    20g (1/3 cup) chopped parsley
    35g (7 1/2 teaspoons) unsalted butter
    4 fresh thyme sprigs
    1 fresh bay leaf
    16 whole, black peppercorns
    1000g (2 pounds, or about 3) salmon heads, split in half and cleaned
    750ml (3 cups, or 1 bottle) red wine
    500g (2 cups) fish Espagnole sauce
    500g (2 cups, or 2/3 bottle) red wine
    500g (2 cups) fish fumét
    150g (2/3 cup) unsalted butter
    3g (1/2 teaspoon) fish essence, anchovy paste or fish sauce, to taste

    Equipment
    Salter digital scale
    Kitchen knife and cutting board
    Measuring bowls
    Large stockpot
    Wooden spoon
    Wire whisk
    Rubber spatula
    Strainer or chinois
    Medium Saucepan
    Plastic containers