Yuzu sauce
Ingredients
- 400 ml fish fumet
- 200 ml single cream
- 30 g chilled butter
- 1-2 tbsp yuzu juice
- Salt and freshly ground black pepper
Instructions
1
Pour the fish fumet into a 24-cm frying pan and reduce by half.
2
Add the single cream and reduce by half again.
3
Remove from the heat and whisk in the butter.
4
Add the yuzu juice, salt and pepper and set aside.
5
Before serving, reheat the sauce, frothing it with a hand blender.
Notes
This sauce can be used as a base for other dishes. Try adding herbs such as finely chopped chives or mint, or small lemon thyme leaves. It also goes well with sole, pollock fillets or pan-fried scampi.
