Yields 1 qt.
3 oz. Whole Butter ( unsalted )
1 T Shallots ( chopped )
1 t Paprika
½ T Saffron Threads ( minced )
2-3 oz. A. P. Flour
3 oz. Sherry Wine
24 oz. Fish Fumét ( prepare in advance )
tt Kosher Salt
tt White Pepper
8 oz. Half & Half
1 ea. Lemon ( juice of )
1-2 oz. Sherry Wine ( finishing touch )
Method of preparation:
Prepare Fish Fumét ; simple broth of fish trim or bones, gently simmered for 20- 30 minutes with onion, parsley stems, dry spice thyme, bay leaf and salt and pepper to taste. Feel free to drop in any other vegetable trimmings, herbs or wine as you wish.
In a heavy bottom sauce pan; melt the butter with the shallots and allow to cook for a brief period of time. Careful not to brown the shallots. Add the Paprika and Saffron and flour to create a roux. Deglaze with Sherry wine and Fumét, simmer for 10 minutes. Season with salt and pepper and add half & half. Simmer a few more minutes, while preparing the Trout.
Strain the sauce, season to taste with lemon and Sherry, adjust salt and pepper. Reserve the sauce hot for service.