Pastis and chervil sauce

This sauce is one of my favorites for red fish. You can buy Pastis (or equivalent) at the wine monopoly. It is a wine with a licorice taste, which gives a lovely taste to the sauce.

6 shallots

2 dl Pastis

5 dl cream

4 tablespoons vegetable stock

1 pot of chervil

Salt and pepper

Finely chop the shallot and fry it shiny in 2 tablespoons butter

Add the Pastis and let it boil until there is almost no liquid left.

Add cream and stock and let it cook until it has the right sauce consistency.

Add the chervil and let it cook for a few minutes. Season with salt and pepper and serve.

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