SAUCE (for whole fish baked in salt crust)
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4 servings
4 Shallot
13/16 pt White wine
1 5/8 pt Fish stock
4 200ml tub crŠme fraŒche
8 tb Chopped parsley
4 tb Tarragon leaves
Salt & pepper
Peel and finely chop the shallot. Put it in a pan with the white
wine and fish stock and boil until reduced by half. Whisk in the
crŠme fraŒche and herbs until smooth and creamy. Season with a
little salt and pepper and serve with the fish.
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