Recipe - Saffron And Rosemary Crusted Chicken

150 ml Fish stock and 1 pinch
saffron stamens
1 Shallot; finely chopped
1 Piece star anise
150 ml Double cream
1 tablespoon French tarragon; chopped
Seasoning to taste

Cook the shallot in the fish stock with the saffron and star anise until
soft and the liquor is reduced by half.

Add the cream, bring to the boil and simmer to infuse the flavours and
caramelise the cream. Season. It should be bright yellow. Pass through a
fine sieve into a clean pan and add the tarragon. Check and adjust
seasoning.

Serve with the monkfish and spinach.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.