Herbal cream sauce

Name: herbal cream sauce
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 25 g butter; 1 bag soup vegetables 250 g; 2 toes garlic halved; 1 pot fish fond 380 ml; 1 cup whipped cream 250 ml; 1 tray dill (15 g), leaves finely chopped; tray chives (a 25 g), finely chopped; 1 tray flat leaf parsley (20 g), leaves finely chopped; little pot capers (a 100 g), drained; 2 el Martini Bianco bottle 0.75 liters

A tasty recipe. The side dish contains the following ingredients: fish, butter, soup vegetables (250 g), garlic (halved), fish stock (380 ml), whipped cream (250 ml), dill ((15 g), leaves chopped), chives ((a 25 g), chopped), flat parsley ((20 g), leaves chopped), capers ((a 100 g), drained) and Martini Bianco (bottle 0.75 liter).

Ingredients

Directions

Heat the butter in a saucepan and fry the vegetables and garlic without coloring on low heat 3 min. Add the fondue and bring it to boil. Let the flavor of the vegetables on low heat for 20 minutes in the fond draw.
Pour the fond through a sieve and collect the moisture in a pan. The vegetables have given their flavor and are no longer used. Bring the fond to the boil and reduce to a high heat until another 1/3 is left (125 ml). This takes about 10 minutes. Add the whipped cream and reduce to half of the heat on a medium heat until smooth. This takes about 15 minutes.
Add the herbs, capers and Martini and season with salt and pepper. Warm for another 2 minutes. Delicious with fried or steamed fish.