Seafood Sauce


3/4 cup fish stock
3/4 cup heavy cream
0.25 x fennel
1 1/4 tbsp butter
2 tsp. dry white wine
1 1/4 tbsp wheat flour
2 tsp. vermouth
pinch of salt
pinch of pepper
1 tsp. lemon juice
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 dispenser. Screw on 1 Nitrous cream charger and shake vigorously.

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