Saffron sauce

Yield: 1 servings

Measure Ingredient
¾ pint Fish stock
¼ teaspoon Saffron; stamens
1 tablespoon Butter; unsalted
Salt and pepper
4 Floz dry white wine
½ pint Double cream
Star anaise
Fennel; chopped

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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Carlton Food Network

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