Yield: 1 servings
|300 millilitres||Fish stock|
|80 millilitres||Dry white wine|
|400 millilitres||Double cream|
|2 \N||Shallots; finely chopped|
|1 bunch||Sorrel leaves; shredded|
|\N \N||Lemon juice|
In a saucepan over a high heat place the fish stock, white wine, vermouth, and shallots. Reduce by half.
Add the double cream and boil until the sauce coats the back of a spoon.
Just before serving throw in a handful of shredded sorrel and season with salt, pepper and a squeeze of lemon juice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.