| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 3/4 |
pt |
Fish stock |
| 1/4 |
ts |
Saffron; stamens |
| 1 |
tb |
Butter; unsalted |
|
|
Salt and pepper |
| 4 |
|
Floz dry white wine |
| 1/2 |
pt |
Double cream |
|
|
Star anaise |
|
|
Fennel; chopped |
INSTRUCTIONS
Heat the fish stock, saffron, star anaise and chopped fennel and reduce by
three quarters. Add the white wine and reduce once more.
Add the double cream and boil.
Add the butter and whisk with hand held whisk. Pour on to plate.
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