Saffron sauce
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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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