Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 300 millilitres | Fish stock |
| 80 millilitres | Dry white wine |
| 40 millilitres | Vermouth |
| 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.