Genevoise Sauce is a classic French sauce for fish, in particular, trout and salmon. It was originally known as Genoise
Sauce, when it was made with Bordeaux wine, herbs, mushrooms, truffles, shallots, consomme and a few tablespoons of Brown
Sauce. This version is just as good, but a little more economical than the original.
2 oz. butter medium-sized onion, finely chopped carrots, scraped and finely chopped
1 celery stalk, chopped bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
4 fl. oz. concentrated fish stock
16 fl. oz. red- wine
8 fl. oz. Brown Sauce
½ teaspoon salt
½ teaspoon black pepper
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion, carrots, celery and bouquet garni. Cover the pan, reduce the heat to low and cook for 15 minutes, stirring occasionally.
Add the fish stock and simmer, stirring occasionally, for 5 minutes. Add the wine, brown sauce, salt and pepper. Stir well and simmer over moderate heat until the sauce has reduced by half the original quantity.
Remove the pan from the heat and strain the sauce into a warmed sauceboat. Serve at once.