In a frying pan, melt 2 tsp. (5 mL) of butter with a little vegetable oil.
Sweat the shallots, dill and fennel seeds over medium heat 2 to 3 minutes.
Add white wine and the Ricard and reduce by half. Pour in the fish stock and bring to a boil; let reduce 5 minutes over high heat.
Add 35% cream and reduce to obtain a masking consistency (about 10 minutes). Salt and pepper to taste.
Stop cooking completely, and using whisk, add 3 tsp. (15 mL) of butter a little at a time. This is called «monter au beurre». Strain the sauce and serve.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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