Saffron sauce

Saffron sauce

By
From
British Seafood
Makes
200 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
750ml Roast fish stock
250ml Shellfish stock
4 ripe tomatoes
2 sprigs tarragon
50g unsalted butter
1/2 teaspoon saffron strands
cornish sea salt

Method

  1. Put all the ingredients into a saucepan. Bring to a simmer and simmer until the stock has reduced down to about 200 ml. Transfer the mixture to a blender and blitz for 3 minutes. It will emulsify into a thick sauce. Taste and add a little salt if needed. Serve straight away.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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