Creamy Fish Sauce

marvellously piquant

Creamy Fish Sauce

With just 260 kcal, this creamy sauce a simple way of saving fat without switching to light products - while keeping full flavour.

  • 200 mlheavy cream
  • 20 gbutter
  • 1 gsalt
  • 1 gpepper
  • 5 mllemon juice
  • 10 mldry white wine
  • 20 gwheat flour
  • 200 mlfish stock
  • 0.25 ×fennel
  • 10 mlvermouth


Heat the butter, cut the fennel into small pieces and sauté lightly. Deglaze with the fish stock, add the heavy cream and bring to the boil.


Mix the wheat flour with the white wine and 20 ml of the stock, then stir into the boiling liquid with an egg whisk until smooth. Cook lightly for a few minutes and season with the spices, lemon juice and vermouth.


Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

Serving suggestion

Goes perfectly with fried fish and crustaceans.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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