Shellfish sauce

Shellfish sauce

By
From
British Seafood
Makes
300 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
750ml Roast fish stock
250ml Shellfish stock
5 ripe tomatoes, chopped
5 sprigs tarragon
pinch saffron strands
50g unsalted butter
cornish sea salt
freshly ground black pepper

Method

  1. Pour both stocks into a large saucepan and add the tomatoes, tarragon, saffron and butter. Bring to a simmer and let bubble until reduced to about 200 ml. Tip the contents of the pan into a blender and blitz for 4 minutes. This will emulsify everything together, resulting in a velvety sauce. Taste for seasoning, adding salt and pepper as required. Serve straight away or, if preparing ahead, allow to cool and heat through to serve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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