Fish Sauce

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Ingredients for 2460 g
  • 550 g QimiQ Sauce Base
  • 160 g Onion(s), minced
  • 6 g Garlic, minced
  • 50 g Butter
  • 500 ml White wine
  • 800 ml Fish stock
  • 150 ml Dry Vermouth
  • 1 g Bay leaves
  • 0.1 g Thyme, dried
  • 0.5 g Lemon peel
  • 0.8 g Fennel seeds, dried
  • 2.5 g Salt
  • Cayenne pepper
  • 27 g Corn starch
  • 15 ml Water
  • 100 g Sour cream 10 % fat
  • 100 g Butter, chilled
Method
1.
Sauté the onion and garlic in the butter until soft.
2.
Add the white wine, fish stock, spices and vermouth, bring to a boil and simmer for a few minutes.
3.
Add the starch to the water and mix to a paste. Use to thicken the sauce. Stir in the QimiQ Sauce Base, bring back to a boil and continue to cook until the required consistency has been achieved.
4.
Finish with the sour cream and chilled butter and strain before serving.