Ingredients
arrow_right Fish Broth, 2 Cups arrow_right Dry White Wine, ½ Cup arrow_right Heavy Cream, ½ Cup arrow_right Butter, 2 Tbls
|
Cooking Instructions
PREPARATION If needed, dice the fruit DIRECTIONS In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil. Cover and keep warm. In a separate saucepan, simmer the wine until it has reduced by half. Add the broth to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. Stir the warm cream into the broth and bring it back to a simmer for just a moment. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. SERVING Strain through cheesecloth and serve right away.
|