Thursday, 07 April 2016
1 Onion
1 Fennel
5 Celery Sticks
2 Carrots
2 Shots Pernod Liquor
2 Tb Sp Vegetable Oil
250g Butter
200g Flour/ Plain
50 ml Fish stock
125 ml Cream
Mixed Fresh Fish
  1. Sweat off the veg in oil
  2. De-glaze with Pernod
  3. Melt butter in pot add flour whisk / Simmer to Roux
  4. Add Fish stock simmer a small heat until gently thick cabinet 20-25mins
  5. Add the vegetables
  6. Add cream and fresh fish