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Sauce Hachee With Anchovies

Chef.Foodie's picture
Ingredients
  Fish veloute 1 Liter
  Chopped shallots 30 Gram
  Chopped onion 60 Gram
  Chopped capers 30 Gram
  Chopped anchovies 60 Gram
  Vinegar 75 Milliliter
  Chopped parsley 1 Teaspoon
  Mushroom duxelle 60 Gram
Directions

1. Heat a pan. Add chopped onions and shallots.
2. Cover, to allow them to-sweat.
3. Add the vinegar and reduce until almost dry.
4. Add the veloute and the other ingredients.
5. Bring to the boil. Skim.
6. Correct seasoning and consistency.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy

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4.14
Average: 4.1 (15 votes)