White wine lobster sauce

Ingredients for 4 servings:

• 1 tbsp sugar
• 375 ml white wine
• 400 ml fish stock
• 50 g lobster paste or lobster butter
• 200 g cream
• ½ tsp sea salt
• ½ tsp pepper
• 1 tsp, leveled curry powder, balanced recipe
• 25 g tomato paste
• 1 pinch of nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Goes well with salmon and game fish

Caramelize 1 tablespoon of sugar in a saucepan until the mixture is a nice golden brown. Pour in the white wine, bring to a boil briefly, and dissolve the caramel in it. Then add the fish stock. Reduce to approximately 250-300 ml of liquid, which is about 1/3 of the liquid previously in the pan. The color will be roughly that of good, clear apple juice in a glass bottle—golden brown. Stir the lobster paste into the remaining clear, brown liquid over medium heat and continue simmering. Caution: The lobster paste thickens. Add 1-2 pinches of curry and then stir in the cream. Add tomato paste, salt, and pepper, and bring everything to a boil. If the sauce is a bit too thin, add a little more lobster paste until it reaches a slightly thick but still pourable consistency. Just before serving, grate the freshly grated nutmeg into the pan and stir in. The sauce is ready for pasta and salmon. Tip: You can refine the sauce by adding a bay leaf, 3-5 sage leaves, and/or 5 sprigs of flat-leaf parsley to the stock before reducing. These can be removed after reducing. Fresh North Sea crab (100 grams) add the rest when added to the pot after the tomato paste. Spring onions sliced ​​into fine rings make a nice topping.