Classic Pan Sauce for Fish

This is a classic sauce base that every cook fish and shellfish should be credited. This is a variation of a velvety sauce (Vel-oo-TAY), which is a deep red. Sounds to French? Bear with me, because it's a quick and easy way - delicious - simply prepared fish sauce. This recipe is for 4 people.

Cooking time: 10 minutes

Total time: 10 minutes

Ingredients:

• 2 T. flour
• 2 T. butter (or oil)
• 1/2 cup white wine
• 1 cup fish stock
• Salt

Preparation:

If you fry pan or fish or seafood are finished, add 2 tablespoons oil or butter cooked with fish, scraping the juices from the bottom of the pan with a wooden spoon.

Give heat to medium-low and sprinkle flour and mix well with a fork or a wooden spoon. Let cook, stirring frequently, until light brown; They make a roux (pronounced "Roo" if you were wondering). It is very important not to burn!

When roux is light brown, the wine. There aerosol. Mix juices and scrape the bottom with a wooden spoon. This is important, so is everything.

You can get a good piece of thicker, so add the broth and mix well. Bring to a boil over high heat.

A word to the action. Suitable for TV use, ie, shrimp broth with shrimp, lobster, lobsters, fish fish populations. You can always another business sub if you need, but adding the proper actions that makes the dish better step. (To make instructions for storage are below).

If the sauce is reduced by half, a little salt to taste and even more if needed.

The sauce is ready when it to cover the back of a spoon, or if a couple of seconds it takes to fill the wooden spoon through the center of the pan until after the drawing. If you really want to get fancy, pour the sauce into a fine mesh sieve before serving.