Citrus Butter for Seafood
Ingredients
- 100 g Marlborough Shallots
- 3 cloves Marlborough Garlic
- 100 mls Fish Stock (from good super markets or home made)
- 400 mls Orange Juice
- Lemon Juice of one lemon
- 200 mls Lite Sour cream or cream
- 2 crushed Star Anise
- 20 g Butter
Method
Sweat shallots and garlic with star anise, Add orange and fish stock and reduce by half, add lite sour cream OR cream and bring to boil for 2 mins, remove from heat and whisk in a knob of butter. Season and adjust with lemon juice to taste.
