Creamy Fish Sauce

marvellously piquant

Creamy Fish Sauce

With just 260 kcal, this creamy sauce a simple way of saving fat without switching to light products - while keeping full flavour.

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 × fennel
  • 10 ml vermouth

1

Heat the butter, cut the fennel into small pieces and sauté lightly. Deglaze with the fish stock, add the heavy cream and bring to the boil.

2

Mix the wheat flour with the white wine and 20 ml of the stock, then stir into the boiling liquid with an egg whisk until smooth. Cook lightly for a few minutes and season with the spices, lemon juice and vermouth.

3

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

Serving suggestion

Goes perfectly with fried fish and crustaceans.

Double the ingredients for a 1 l 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 iSi Whipper.

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