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Sauce (For Whole Fish Baked In Salt Crust) Recipe
by Global Cookbook

Sauce (For Whole Fish Baked In Salt Crust)

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	Servings: 4

Ingredients

4 x Shallot
813/1000 pt White wine
1 5/8 pt Fish stock
4 x 200ml tub creme fraiche

8 Tbsp. Minced parsley
4 Tbsp. Tarragon leaves
Salt & pepper

Directions

Peel and finely chop the shallot. Put it in a pan with the white wine and fish stock and boil till reduced by half. Whisk in the creme fraiche and herbs till smooth and creamy. Season with a little salt and pepper and serve with the fish.