Cream Sauce (for fish)

To make around 10 servings.

INGREDIENTS

Shallot - 1 large

Garlic - 2-3 cloves

Capers - 2-3 Tsp

Anchovy - 4-6 fillets

White Wine - 100ml

Parsley - 1 small handful

Fish stock - 130ml

Cream - 40ml

INSTRUCTIONS

1. First, finely dice up the Shallot.

2. Place a frying pan on the hob, turn the heat to medium.

3. Add the Shallot to the pan and sweat them off*

*we want them soft but without any colour

4. Then, finely dice 2 cloves of Garlic, and a handful of Parsley.

5. Once the Shallot is nice and soft, add the Garlic.

6. We also want to add the Oil from a tin of Anchovy fillets.

7. Add 5 Anchovy fillets to the pan, and break them up so the dissolve into the Oil.

8. Next, add 2-3 Tsp of Capers, and fry for a minute.

9. Deglaze the pan with White Wine, and reduce it down until you have a thick syrup.

10. Add the Fish stock and reduce this down by around half.

11. Then, we want to add the Cream, and stir.

12. Finish the Sauce with a good pinch of Parsley, and serve.

Enjoy