With just 260 kcal, this creamy sauce a simple way of saving fat without switching to light products - while keeping full flavour.
Ingredients
- 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
1
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.
2
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.
3
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.
