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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Creamy Fish Sauce

Wonderfully spicy

Creamy Fish Sauce
  • 200 ml heavy cream
  • 20 g butter
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 10 ml dry white wine
  • 20 g wheat flour
  • 200 ml fish stock
  • 0.25 x fennel
  • 10 ml vermouth

Ingredients:

  • 200 ml heavy cream
  • 20 g butter
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 10 ml dry white wine
  • 20 g wheat flour
  • 200 ml fish stock
  • 0.25 x fennel
  • 10 ml vermouth
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Preparation:

Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. 

Serving Suggestion:

This sauce is an excellent accompaniment to barbecued fish and shellfish.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

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