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A rich sauce featuring varied textures from multiple types of fish roe, enriched with a quality fish stock, also known as Fumet de Poisson.

Recipe for 1 litre.

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Allergens and dietary requirements

  • Fish
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

200
g
onions, cut in rings
2
cloves
garlic, finely chopped
30
g
butter
5
g
thyme
5
g
tarragon
200
ml
white wine
50
g
fish fumet
200
ml
whipping cream
300
g
butter
2
g
xanthan gum
140
g
parsley
100
g
fish roe
as needed
salt and pepper

Scale recipe

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