A light and flavorful butter-based sauce enriched with herbs, wine, and aromatics. Inspired by the cuisine of Genoa, this refined accompaniment for poached or grilled fish reflects both French precision and Mediterranean spirit.
FR / EN
Sauce Génoise pour le poisson / Genoese-Style Sauce for Fish
Regional Style
French Mediterranean / Genoese Influence
Servings
Serves Four
Ingredients
- 60 g butter
- 2 shallots, finely minced
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chervil or tarragon, finely chopped
- 1 small bay leaf
- 125 ml dry white wine
- 250 ml light fish stock or water
- Salt and white pepper, to taste
- Juice of half a lemon (optional)
- Optional: 1 teaspoon flour if a slightly thicker consistency is desired
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Sauté the Aromatics
In a small saucepan, melt 30 g of the butter over gentle heat. Add the minced shallots, parsley, and chervil or tarragon. Stir in the bay leaf and allow the aromatics to sweat gently without coloring.
Deglaze and Simmer
Add the white wine and bring to a simmer. Reduce slightly, then pour in the fish stock. Allow the sauce to simmer gently for 10 – 12 minutes. If a thicker consistency is desired, whisk in a teaspoon of flour early during this step to lightly bind the sauce.
Strain and Finish
Remove the bay leaf. Strain the sauce through a fine sieve or chinois to obtain a smooth, liquid consistency. Return to low heat and whisk in the remaining butter, one small piece at a time, until the sauce is glossy and lightly emulsified. Finish with a few drops of lemon juice if desired.
Season to Taste
Adjust seasoning with salt and white pepper. The sauce should be aromatic, light, and slightly tangy, meant to enhance delicate white fish without overpowering it.
Serving Suggestions & Garnishes
Serve warm over poached or grilled sole, sea bass, trout, or haddock. It may also be spooned around fish quenelles or used as a base for a more elaborate seafood plate.
Tips, Tricks, and Variations
Some versions from the Côte d’Azur include a touch of olive oil and grated lemon zest in place of lemon juice. For a richer variation, a spoonful of cream may be added after straining. The use of tarragon instead of chervil adds a distinctive anise note and was common in inland adaptations.
Historical & Cultural Context
Despite its name, this sauce is not Italian but French, styled à la Génoise—a nod to the port city of Genoa and its association with herbs, fish, and light wines. Recipes such as this became popular in France’s Mediterranean-influenced kitchens during the 19th century, particularly among chefs who sought to balance cuisine bourgeoise with the freshness of the south. It reflects the coastal tradition of France, where refinement meets restraint.
