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Preparation info

    • Difficulty

      Easy

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 1 garlic clove
  • 1 tablespoon pastis (aniseed flavoured liqueur)
  • 200 ml (

Method

Peel and finely chop the garlic. Put the pastis and garlic in a saucepan, reduce until almost dry. Add the fish stock, cream and saffron, reduce until it reaches the desired consistency.

Add the poppy seeds before serving and season.