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SARDINES IN WHITE WINE SAUCE

Place the sardines in a roasting pan with 1 1/2 cups of the white wine and the court bouillon.  The sardines should be covered completely.  If not, add more water. Bring the liquid to a simmer.  Remove pan from the heat, cover, and stand until the poaching liquid has cooled, 25-30 minutes.  Transfer the sardines to a warmed serving platter.  Strain the cooking liquid.  Melt 1/4 cup of the butter in a large saucepan and cook the onions and mushrooms until softened, about 5 minutes.  Pour the remaining wine and 1 1/2 cups of the strained poaching liquid into the saucepan, and bring to a boil.  Boil hard until reduced by one-third.  Strain the sauce and return it to a saucepan.  Whisk in the butter, a little at a time, until the sauce thickens.  Do not boil the sauce.  Pour the sauce over the sardines.  If sauce is not sufficiently thickened before adding  butter, beat in 1 tablespoon  flour dissolved in 1 tablespoon of the sauce. Boil  for 2 minutes.
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36 sardines, cleaned
3 cups dry white wine
1 1/2 cups court bouillon
2 onions, finely chopped
3/4 lb mushrooms, finely chopped
1/2 cup unsalted butter, softened
1 lemon, cut into wedges
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30
mn
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25
mn
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Loire Valley
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Fish
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