Saffron And Tarragon Sauce
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INGREDIENTS
INSTRUCTIONS
Cook the shallot in the fish stock with the saffron and star anise until soft and the liquor is reduced by half. Add the cream, bring to the boil and simmer to infuse the flavours and caramelise the cream. Season. It should be bright yellow. Pass through a fine sieve into a clean pan and add the tarragon. Check and adjust seasoning. Serve with the monkfish and spinach.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (75g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 260 | ||
| Calories from Fat: 251 (97%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.9g | 37 % | |
| Saturated Fat 17.4g | 87 % | |
| Monounsaturated Fat 8.1g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 103.4mg | 32 % | |
| Sodium 28.7mg | 1 % | |
| Potassium 56.6mg | 1 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.1g | ||
| Protein 1.5g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 260
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