DIPLOMAT SAUCE (Recipe)

DIPLOMAT SAUCE (Recipe)

Add 2-tablespoons truffle parings or chopped mushrooms stalk to 2 dl fish fumet and reduce by half. Make 80 g white roux and add 8 dl (generous) fish stock (use the cooking liquid of the fish specified in the recipe). Strain the reduced fumet and add it, together with 2 dl cream, to the sauce. Reduce again by half. Add 50 g lobster butter, 4-tablespoons cream, 1-tablespoon brandy, and a pinch of cayenne. Strain through a sieve. If the sauce is served separately, add to it 1-tablespoon diced lobster flesh (cooked in a court-bouillon) and 1-tablespoon diced truffles.