Some would say that plain, melted butter trumps them all (not least when serving lean, white fish), but there are some other sauces you ought to have in your repertoire:
Professional fish chefs all agree – succeeding with fish is all about getting the freshest ingredients, cooking them with care and not over-complicating things. For the sake of variety, this means it’s important to master some sauces that will lift the experience, not smother it.
Remember to keep tasting your sauce as it evolves, to be wary of high temperatures, that your sauce will fasten as it cools down, and that the finer the stock, the better the sauce.
