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CHAMBERTIN SAUCE

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CHAMBERTIN SAUCE



Peel and diced 2 carrots and 2 onions. Soften them with 20 g butter in a shallow frying pan. Add a BOUQUET GARNI; 100 g chopped MUSHROOMS (including stalks and peeling), half a chopped clove of garlic, 250 g trimmings from white fish, salt, and pepper. Moisten with 5 dl CHAMBERTIN (red wine) and cook for at least 20 minutes in a covered pan. Remove the lid and reduce by a third. Pass through a conical strainer and bind with 1 tablespoon kneaded butter.


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