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I used this basic recipe and added some inexpensive champagne and a slice of mango for flavor and… voila: a quick and easy champagne-mango white sauce for my grilled walleye fillet! With your newly acquired knowledge of
fish voluté and simple white sauce, you’re ready to be as creative as you like.
- 1 Tablespoon butter
- 1 Tablespoon flour
- 2-3 large ice cubes
fish stock
- Half & Half or whipping cream (depending on the richness of sauce desired)
- Salt and white pepper to taste
- Your choice of “flavor” (i.e. cumin for a Spanish flavor,
dill, rosemary, etc)
Melt the butter in a
sauté pan over medium heat. Add the flour and work the mixture into a paste. Continue to cook the mixture and continue to work it so that it does not stand too long in one place or it will burn. When ready, it should be a pale almond to a nut-brown color. Add the fish stock cubes, cream and seasonings. Water can be added if the desired sauce needs to be thinner.
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