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1 tsp. ginger root, grated
clarified butter, as needed
2 oz. white wine
8 oz. fish stock
1 oz. blond roux
2 oz. heavy cream
Saute ginger in clarified butter. Add wine; reduce until almost dry. Add fish stock; heat to boiling. Add roux. Reduce heat; simmer for 5 minutes. Add cream; simmer 5 minutes more. Strain sauce through cheese-cloth; reserve hot.
clarified butter, as needed
2 oz. white wine
8 oz. fish stock
1 oz. blond roux
2 oz. heavy cream
Saute ginger in clarified butter. Add wine; reduce until almost dry. Add fish stock; heat to boiling. Add roux. Reduce heat; simmer for 5 minutes. Add cream; simmer 5 minutes more. Strain sauce through cheese-cloth; reserve hot.