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Herb Sauce for Fish

2 Shallots
1 Glass White Wine
1 teaspoon chopped fresh Tarragon
1 Teaspoon Chopped Fresh Basil
1 Teaspoon Chopped Fresh Thyme
1 Large free Range Egg Yolk
2 teaspoons low fat Creme Fraiche
Salt and black pepper
60 ml (2 fl.oz.) Home made fish Stock.

Peel and finely chop the shallots.
Put these in a small pan (not aluminium or the sauce will be grey)
Add the wine and simmer these together gently for 7 to 8 mts until the shallot is soft. Now increase the heat and boil briskly until the liquid in the pan is reduced to just one tablespoonful.
Put the egg yolk into a bowl and add the herbs and the creme fraiche and whisk well together.
Season with salt and pepper.
Strain in the reduced liquid from the shallots (squeeze a little in the strainer to make sure you get all the liquid out)
Whisk this together with the yolks.
Discard the shallots, in the same pan bring the stock to the boil.
When boiling well add in the egg yolk mixture.Whisk this well continuously until the mixture gets frothy and thickens a little. If it boils it curdles.
Pour immediately over the plated fish fillets.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef