Alsatian Cream Sauce for Fish Dishes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.25 liter ¼ cream
- 0.25 liter ¼ fish stock, (homemade)
- 0.25 liter ¼ wine, (Alsatian Riesling)
- 1 cup crème fraîche with herbs
- 1 bunch chives, cut into rolls
- 1 shallot (s), finely diced
- 1 teaspoon butter
- Salt and pepper, freshly ground white
- 1 pinch (s) sugar
- some garlic granules
Print Recipe
Pin Recipe Instructions
- Lightly sauté the finely diced shallots in the butter. Add the cream, the fish stock and the wine and reduce the liquid to 1/4 liter.
- Finally add 1-2 tablespoons of herb créme frâiche,
- season with salt, white pepper and a pinch of sugar.
- Cut the chives into rolls and sprinkle over them immediately before serving.
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