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Sauce de Charentais

Soft, fruity sauce for combination with fish.

Bereiden 30 minuten


  • 1 Charentais melon
  • 1 cup of fish stock
  • 1 cup of cream
  • a dash of Cognac of Pineau des Charentes
  • cold butter
  • curry
  • salt & pepper


Remove from the melon as many small spheres that keeps you apart.

Boil the rest of the melon cooked in fish stock. Add the cream and leave to boil. Puree and sieve, so that you obtain a smooth sauce. Add curry, Cognac or Pineau des Charentes to it. Season to taste with salt and pepper. Work it off with pats of butter.

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