| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
|
Shallot |
| 13/16 |
pt |
White wine |
| 1 5/8 |
pt |
Fish stock |
| 4 |
|
200ml tub cr.me fra.che |
| 8 |
tb |
Chopped parsley |
| 4 |
tb |
Tarragon leaves |
|
|
Salt & pepper |
INSTRUCTIONS
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.
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