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Bercy Sauce

* 20 cl sauce veloutée with fish
* 4 shallots
* 1/2 glass white wine
* 1/2 glass fish broth
* 45 g butter
* salt, pepper
* 1 branch parsley
* 1/2 lemon

* Sweat the shallots in 20 g butter without browning it.
* Add the white wine and fish broth, reduce by half.
* Add the sauce velouté and bring to a boil for 10 minutes. Away from the heat, whisk in 25 g butter, season, add the lemon juice and chopped parsley.

– used for poached fish

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