Citrus Butter for Seafood
Chef: Chris Fortune as heard on Afternoons Tuesday 12 February 2008
Ingredients
- 100 g Marlborough Shallots
- 3 cloves Marlborough Garlic
- 100 mls Fish Stock (from good super markets or home made)
- 400 mls Orange Juice
- Lemon Juice of one lemon
- 200 mls Lite Sour cream or cream
- 2 crushed Star Anise
- 20 g Butter
Method
Sweat shallots and garlic with star anise, Add orange and fish stock and reduce by half, add lite sour cream OR cream and bring to boil for 2 mins, remove from heat and whisk in a knob of butter. Season and adjust with lemon juice to taste.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
