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Ingredients

• 1½ cups full-bodied red wine (see Notes, page 128)
• 2 tablespoons minced shallots
• 1½ cups unsalted chicken stock (storebought or homemade—page 405), boiled until reduced to ½ cup
• 1½ cups Fish Fumet (page 413), made with red wine and reduced to ¼ cup glaze
• 4 leeks (white part and ½ inch of pale green), well washed and thinly sliced crosswise
• ¼ cup heavy cream
• Coarse sea salt and freshly ground pepper
• 1 pound boneless fish fillets, such as trout, bass, or mullet
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon unsweetened cocoa dissolved in 1½ teaspoons water
• 1 teaspoon red wine vinegar
• 2 tablespoons minced fresh chives

Description

Fish From The Gironde River, Such As Lamprey, Trout, And Shad, Are Often Served With A Red Wine Sauce In Bordeaux. The Sauce Served With Lamprey Is Thickened With Its Blood—a Very Popular Spring Dish Served At The Brasserie De Noailles Just Across F

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