Fennelauceau (fish)
SaucesCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Fennelauceau (fish)
| Pepper | ||
| Salt | ||
| 1 | tbsp | Fennel powder |
| 1 | dl | Noilly prat |
| 1.5 | dl | White wine |
| 5 | dl | Fish stock (or water + cube) |
| 5 | dl | Whipped cream |
| 5 | Shallots | |
| 50 | g | Butter |
Instructions for Fennelauceau (fish)
To prepare the Fennelauceau (fish) recipe, please follow these instructions:
Fennelauceauces are made by buttering the finely chopped shallot-cloves until golden (not brown). Next, 1 tablespoon of fennel powder is added. Noilly Prat, white wine and fish fund are added and cooked for 30 minutes. Next, the whipped cream is added to the sauce and it boils on for 10 minutes. Then blend the sauce with 50 g of butter and it is sieved through a sieve. Season with salt and pepper. The sauce is now ready for serving.
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