| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 300 |
ml |
Fish stock |
| 80 |
ml |
Dry white wine |
| 40 |
ml |
Vermouth |
| 400 |
ml |
Double cream |
| 2 |
|
Shallots; finely chopped |
| 1 |
bn |
Sorrel leaves; shredded |
|
|
Lemon juice |
INSTRUCTIONS
In a saucepan over a high heat place the fish stock, white wine, vermouth,
and shallots. Reduce by half.
Add the double cream and boil until the sauce coats the back of a spoon.
Just before serving throw in a handful of shredded sorrel and season with
salt, pepper and a squeeze of lemon juice.
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