Posted on 21st August 2015
Head Chef Petri Poysti’s recipe inspired by Nathan Outlaw’s Verjus
2 medium shallots
1 small head of fennel
1 stick of celery
1 bay leaf
4 sprigs lemon thyme
2 star anise
20 ripe cherry tomatoes
1 tablespoon tomato purée
150ml fish stock
75ml Verjus by Nathan Outlaw
100ml double cream
Salt and pepper
Finely slice the shallots, fennel and celery. Heat a little olive oil in a sauce pan and gently sweat the sliced vegetables along with the bay leaf, lemon thyme and star anise for about 10 minutes or until translucent, but not coloured.
Halve the cherry tomatoes and add to the pan along with the tomato purée. Cook for a further 5 minutes.
Add the fish stock, bring to the boil and reduce by half.
Once reduced, add the Verjus and double cream, bring back to the boil then simmer gently for a minute and turn the heat off. Cover the pan and leave to infuse at room temperature for 10 minutes.
Pour the sauce through a fine sieve, using the back of a ladle to extract as much flavour as possible.
Add lemon juice, salt and pepper to taste and serve.
Delicious with the sea bass and sea trout dish pictured, or with any grilled or poached fish or even seafood pasta, just reheat gently when you are ready to serve.