Rodaballo Bercy

Turbot Bercy

Rodaballo = Flounder, Turbot
it's a flat flat fish.

Bercy sauce is:

  1. make fish fumet (stock) from the bones and residue of the fish/es that you just finished filleting
  2. cook (poach) the fish on a bed of shallots and in white wine & fumet.
  3. strain those juices; reduce something like 80% (until syrupy - be patient)
  4. mount with butter; add a tablespoon of finely chopped parsley
  5. pour over/around the fish you just cooked

Another winner - - delicious.

The pic is a macro shot - with insufficient light; but when doing macro pics on the (ancient) camera the flash won't (flash).

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