Claret Sauce
This characterful sauce makes a wonderful base for pink-fleshed fish, such as salmon, red mullet or tuna escalope. Pan-fry the fish at the last moment, pour the sauce on to the plate and place the fish on top.
Overview
A deeply coloured, wine-rich sauce combining red wine, dual stocks, and mushroom earthiness. This sophisticated accompaniment to pink-fleshed fish features velvety texture from butter enrichment and subtle depth from long reduction.
Ingredients
Liquid
- 300 ml full bodied red wine
- 200 ml Veal stock
- 300 ml Fish stock
Aromatics & vegetables
- 50 grams shallots (finely sliced)
- 60 grams button mushrooms (finely sliced)
- 1 Bouquet Garni
Finishing
- 50 ml double cream
- 200 grams butter
- salt
- pepper
Method
Stage 1 - Combine & reduce
- Pour the red wine and both stocks into a saucepan and add the sliced shallots, mushrooms and bouquet garni.
- Bring to the boil over a medium heat and let bubble to reduce until slightly syrupy.
Stage 2 - Add cream
- Remove the bouquet garni, add the cream and let the sauce bubble for a minute or so, then strain it through a fine-meshed conical sieve into a clean saucepan.
Stage 3 - Finish with butter
- Whisk in the butter, a piece at a time, until the sauce is rich and glossy.
- Season to taste and serve hot.
Notes
- Wine selection: Choose a full-bodied red (Burgundy or Bordeaux style) with good colour; light wines will fade during reduction.
- Reduction: The sauce should be noticeably syrupy and glossy before adding cream; this concentrates flavours.
- Butter mounting: Do not boil after butter is added; maintain low heat to keep emulsion smooth.
Serving
Serve immediately with pan-fried salmon, red mullet, tuna, or other pink-fleshed fish. Plate fish atop sauce for elegant presentation.
Storage
- Best eaten immediately after preparation.
- Keeps refrigerated for 1 day; reheat gently, whisking constantly to prevent emulsion breaking.
- Does not freeze well due to butter-based emulsion and cream content.
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