This fish sauce, with a taste of anise, tastes great with all kinds of white and red fish.
2 finhakkede løk
3 gulrøtter i terninger
1 fedd finhakket hvitløk
1/2 fennikel i terninger
100 g smør
2 fiskebuljongterninger
1 dl hvitvin
1 dl Pastis (eller et annet anisbrennevin)
1/3 ltr fløte
1 boks creme fraiche
1 neve finhakket kjørvel
Start by frying onions, carrots, garlic and fennel in butter, until the onion is tender. Add bouillon cubes and white wine. Cook until the moisture is almost gone. Add Pastis, cream and sour cream. Bring to the boil and add a good handful of finely chopped chervil.