This fish sauce, with a taste of anise, tastes great with all kinds of white and red fish.
2 finely chopped onions
3 diced carrots
1 clove finely chopped garlic
1/2 diced fennel
100 g butter
2 fish stock cubes
1 dl white wine
1 dl Pastis (or another anise liquor)
1/3 ltr cream
1 box of sour cream
A good fist finely chopped chervil
Start by frying onions, carrots, garlic and fennel in butter, until the onion is tender. Add fish broth and white wine. Cook until the moisture is almost gone. Add Pastis, cream and sour cream. Bring to the boil and add the chervil.