Sauce (for Whole Fish Baked In Salt Crust) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Shallot,
13/16 pint: White wine,
1 5/8 pint: Fish stock,
4: 200ml tub cr me fra che,
8 tbsp: Chopped parsley,
4 tbsp: Tarragon leaves,
Salt & pepper,
Directions:
Peel and finely chop the shallot. Put it in a pan with the white
wine and fish stock and boil until reduced by half. Whisk in the
cr
me fra
che and herbs until smooth and creamy. Season with a little
salt and pepper and serve with the fish.
Source from luhu.jp
wine and fish stock and boil until reduced by half. Whisk in the
cr
me fra
che and herbs until smooth and creamy. Season with a little
salt and pepper and serve with the fish.
Source from luhu.jp
Tags
Sauces