The ultimate fish sauce

With this technique you'll create an intensely flavoured fish sauce in no time at all. The ingredients have the time to infuse without the sauce becoming sour. This sauce can be used as a basis for many different types of fish sauces.

The ultimate fish sauce

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sole - or a different type of flatfish



white wine



onion, chopped



leeks, finely diced (brunoise)



celery finely diced (brunoise)






bay leaf



single cream



salt and pepper

Preparation method

  • Preheat the sous vide system to exactly 85°C.
  • Chop the fish bones into pieces and boil in a little water.
  • Braise the vegetables in butter for a few minutes.
  • Add the white wine and the herbs and reduce to half.
  • Place the fish bones, the wine, the vegetables, and the single cream in the vacuum bags.
  • Cook for one hour at exactly 85°C.
  • Immediately cool in iced water.
  • Pass the sauce through a sieve and, if needed, continue cooking until the desired thickness has been reached.

Serving suggestions

  • Use the sauce as an accompaniment to fish, crustaceans, and shellfish.
  • Variation tip: use spices such as saffron, aniseed, and fennel seeds to give the sauce extra accent.
  • Variation tip: finish the sauce with chopped herbs such as dill, chervil, tarragon, parsley, or chives.
  • Variation tip: mount the sauce with special butters such as carrot butter, basil butter, saffron butter, beurre noisette, algae butter, or citrus butter.
  • Variation tip: mount the sauce with a green herb coulis to create a bright green sauce.

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