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Noilly Prat fish sauce

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Ingredients for 4 servings:

  • 400 ml fish stock
  • 100 ml white wine
  • 4 tbsp Noilly Prat
  • 1 shallot(s)
  • 1 pack of saffron threads
  • 200 ml cream
  • salt and pepper
  • 1 drop of Tabasco
  • butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Combine the stock, wine, Noilly Prat (do not substitute with other vermouth), shallot, and saffron, bring to a boil, and reduce by 2/3. Add the cream and simmer until thickened. Season to taste with salt, pepper, and Tabasco (really just 1 drop, just to enhance the overall flavor). Blend with a little butter (using an immersion blender) before serving and serve with poached fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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