Sauce Jacqueline
This is a stunning sauce that pairs beautifully with fish. It can easily be adapted for vegetarian dishes by replacing the mussel stock with vegetable stock.
Creation by Liam Dillon, The Boat*, Lichfield, UK.
Makes 4l.
Allergens and dietary requirements
- Mollusks
- Celery
- Pescetarian
Ingredients
150
ml
cane sugar900
g
red sweet pepper, deseeded150
g
onion, peeled150
g
celery40
g
garlic, peeled570
g
carrot, peeled with a peeler600
g
fennel bulb3
l
mussel stock2
tsp
mild paprika powder