A rich and creamy sauce to go with white fish
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| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 5 pcs Langoustine shells
- 1 pcs Yellow onion finely chopped
- 2 pcs Garlic cloves finely chopped
- 25 g Butter
- 15 g Dill fresh
- 1 tsp Dill seeds
- 15 g Fennel chopped
- 15 g Tomato paste
- 2 dl White wine
- 1 dash Brandy
- 4 dl Cream Double
- 1 tsp Cayenne pepper
- 1 dl Water or more to cover if needed
- 1 tbsp Olive oil
Ingredients
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Instructions
- Fry the Langoustine shells in olive oil with tomato paste, fennel, cayenne pepper, onion dill, dill seeds for a few minutes until golden
- Add garlic, half the butter, water, white wine and brandy and let simmer for 30 minutes (not more) stirring occasionally and spooning out any excess eggwhite-foam.
- Strain to get rid of solids and return liquid to the saucepan. Bring to the boil and reduce to half
- Add the cream and cook at a steady simmer for 5 minutes
- Taste and adjust seasoning with salt and pepper. Add remaining butter and a few more drops of brandy.
- Refrigerate for up to 5 days, or freeze for up to 3 months.
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