Star Anis Sauce recipe by Buckinghams restaurant

Star Anis Sauce recipe

The right sauce is the perfect compliment to a meal, raising a good dish to the realms of the sublime. This star anise sauce has a subtle aromatic, savoury aniseed flavour, which goes well with fish, especially this exotic fillet of sea bream with banana recipe. It would also work well with lamb and beef dishes that need an extra dimension of complex flavour. The sauce can easily be prepared in advance and reheated in time to serve.

1 Pint

½  pt Orange Juice
1 pt Fish or Chicken Stock
25g / 1 oz Garlic Butter
55g / 2 oz Chopped Onion
1 Grated Star Anis
25g / 1 oz Sugar

Chop the onion finely. Fry chopped onions in the garlic butter with the grated star anis. Add the sugar and cook until it all caramelises.
Add the stock and orange juice and bring to the boil.
Allow to boil until the stock is reduced by half. Season to taste.
Strain the sauce through a sieve and return to the pan to reheat when ready to serve.

To Serve
Serve over and around the fillet of sea bream baked with banana or with other baked and roast meats.

Points to Watch
The sauce should be shiny and have a syrupy consistency

View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016.

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