in Germany

Alsatian cream sauce for fish dishes

updated

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Ingredients for 4 servings:

  • ¼ liter cream
  • ¼ liter fish stock (homemade)
  • ¼ liter of wine (Alsatian Riesling)
  • 1 cup crème fraîche with herbs
  • 1 bunch chives, in rolls
  • 1 shallot(s), finely diced
  • 1 tsp butter
  • Salt and pepper, freshly ground white
  • 1 pinch(s) of sugar
  • some garlic granules

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes particularly well with (fried) zander fillet

Lightly sauté the finely diced shallots in the butter. Add the cream, fish stock, and wine and reduce the liquid to 1/4 liter. Finally, add 1-2 tablespoons of herb crème fraîche, season with salt, white pepper, and a pinch of sugar. Finely chop the chives and sprinkle over the dish just before serving.

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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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