Melt butter in a saucepan. Add the shalots and saute for a minute, without letting it take color.
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| Ingredients to make cava sauce for fish: |
| 50 gr. of butter 60 gr. OF CHORLOTAS, PICADAS FINAS 60 gr. of mushrooms (buttons) cut to lames 400 ml. of dry cava, 300 ml. Fish or Fumet 500 ml background. from cream salt pepper |
Ingredients to make cava sauce for fish:
2. Add the mushrooms and cook for another two minutes, constantly stirring with a wooden spatula.
3. Incorporate the cava and cook over medium heat until it is reduced to two thirds. Add the fish fund and reduce the sauce by half.
4. Incorporate the cream and reduce until it covers the reverse of a spoon. Go through a Chinese metal fabric on another saucepan.
5. Add the remaining butter, little by little and season with salt and pepper. To get a softer texture, crush the sauce with a kitchen robot for a minute before serving.
