Bercy Sauce for Fish-Add 1 cup thick Veloute sauce to 1/2cup concentrated fish stock. Bring the sauce o a boil and add 2 tablespoons butter and a little minced parsley. Pour the sauce over fish and brown it in a hot oven (400 F.) or under a salamander. For a very even golden brown fold 1 tablespoon whipped cream into a little of the sauce and spread the cream mixture on top of the fish.
Professional Style Cooking, From a Professional.
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