Title: Sauce (For Whole Fish Baked in Salt Crust)
Categories: Sauce Jal
Yield: 4 Servings

4		Shallot
13/16	pt	White wine
1 5/8	pt	Fish stock
4		200ml tub crŠme fraŒche
8	tb	Chopped parsley
4	tb	Tarragon leaves
		Salt & pepper

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 crŠme fraŒche and herbs until smooth and creamy. Season with a little salt and pepper and serve with the fish.

previous

next