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Absinthe juice

Absinthe juice


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Here is a sauce, both delicious and original, to accompany your fish and shellfish.

Ingredients for 4 persons :

  • 1 kg of curry
  • 30 g clarified butter
  • 2 tbsp. tablespoon rapadura sugar
  • 1 untreated lemon
  • 1 Roscoff onion
  • 3 shallots
  • 2 tomatoes
  • 4 star anise
  • 10 cl ofabsinthe
  • 100 g unsalted butter

Absinthe juice

- Brush the shells of the currypins then crush them raw.

- In a Dutch oven, melt the clarified butter. Pour in the sugar and let lightly caramelize. Add the crushed currypins and brown them.

- Using a peeler, remove 4 lemon peels.

- Peel the onion and shallots, cut them into mirepoix.

- Wash and also cut the tomatoes in mirepoix.

- Add all of the aromatic garnish (lemon peels, onion, shallots, tomatoes, anise) to the contents of the Dutch oven, leave to stew and then wet with water. Bring to a boil and simmer for 20 to 25 minutes.

- Pass through a Chinese, reduce, pour in the absinthe then whip the sauce with the soft butter.

Recipe: T. Debéthune, Photo: F. Hamel


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