Sauce (for whole fish baked in salt crust)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Shallot | |
| 13/16 | pint | White wine |
| 1⅝ | pint | Fish stock |
| 4 | 200ml tub crme frache | |
| 8 | tablespoons | Chopped parsley |
| 4 | tablespoons | Tarragon leaves |
| Salt & pepper | ||
Directions
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 crŠme fraŒche and herbs until smooth and creamy. Season with a little salt and pepper and serve with the fish.
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