Jonathan Meades

Sage Cream

Preparation info
    • Difficulty

      Easy

Appears in
The Plagiarist in the Kitchen
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

Sauce is not necessary but if you must . . . then try this sage cream which Detlev Schmidkunz used to serve with eels at Kreutzer in Regensburg.

Ingredients

  • cream
  • sage

Method

Bring to the boil a saucepan of cream with a big bunch of sage in it. Lower the heat and cook for an hour, by which time the cream will have reduced and will have been infused with the flavour of the herb. Which you remove and chuck.

When poached eel is added to saure suppe it becomes Hamburger aalsuppe.