http___masterchef2012.dnevnik.hr_clanak_recepti_zuto-zelena-juha.html_1.xml
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Bercy Sauce IIThis version of the Bercy sauce, named after a district in the east of Paris, is a savory sauce for roasts and steaks. It's made by reducing white wine and chopped shallots and then simmering in a basic demi-glace. Note: There is another sauce called Bercy, but it is made from a basic fish velouté rather than a demi-glace, and thus is served with fish and seafood dishes. See the recipe for Bercy Sauce I. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: - 1 pint demi-glace - ¼ cup white wine - 2 Tbsp chopped shallots Preparation: - In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths. - Add the demi-glace, then lower heat to a simmer and reduce for about 10 minutes.
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Marko Matei Sastojci: - Divlje šparoge - Tikvica - Ljubičasti luk - Češnjak - Bijelo grožđe - Krumpir - Bijelo vino - Demi-glace - Sol, papar - Maslinovo ulje Postupak: Narezati na sitno ljubičasti luk, listiće češnjaka, tikvice, ostatak krumpira, dodati maslinovo ulje, sol, papar, bijelo vino, demi-glase i napraviti temeljac. Poslije izblendati i propasirati. U drugi lonac staviti maslinovo ulje, tikvice, krumpir, sol, papar, ljubičasti luk, češnjak te podlijevati s vinom i demi-glaceom, po potrebi dodati vodu. Na kraju dodati bijelo grožđe ( oguljeno i očošćeno ). Očistiti vrhove šparoga, prokuhati ih iservirati na tanjur, dodati sitno nasjeckano bijelo grožđe.