GENEVOISE SAUCE (recipe)

GENEVOISE SAUCE (recipe)

Crush 500 g salmon trimmings. Peel and dice a large carrot and a large onion. Cut 10 parsley sprigs into small pieces. Saut all these in 15 g butter for 5 minutes over a low heat. Add a sprig of thyme, half bay leaf, pepper, and the fish trimmings. Cook very slowly in a covered pan for 15 minutes. Add a bottle of red wine (Chambertin or Cte-du-Rhne) and a little salt to the pan juice. Boil down slowly for 30-40 minutes. Strain the sauce, then thicken it with 1 teaspoon kneaded butter* (1 tablespoon anchovy butter may also be stirred in). Adjust the seasoning.