Citrus Butter for Seafood

3:38 am on 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.

 

From Jesse Mulligan, 1–4pm

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