Vanilla sauce for fish, without sugar
While the fish cooks separately, prepare its sauce: cream or coconut, with vanilla in the background.
4 portions of sauce
10 min preparation · about 15 min cooking
Your turn to prepare it.
Prepare
Finely slice the shallot. Split the half pod and scrape out its seeds. Keep the lime juice for the end.
Sweat the shallot
Melt the butter over low heat. Add the shallot and stir for about 3 minutes without browning: a browned shallot would dominate the sauce.
Infuse
Add the water or stock, cream, seeds and half pod. Keep at a very gentle simmer for 8 to 10 minutes, stirring occasionally.
Adjust the texture
Remove the pod. If the sauce is too thin, gently reduce it longer; if too thick, add a spoonful of water. Strain to remove the shallot if desired.
Finish off the heat
First add one teaspoon of lime juice, a little salt and pepper. Taste before adding the rest of the lime. Serve immediately over fish cooked separately or vegetables.
Make it your own.
- Coconut version: replace the cream with 200 ml unsweetened coconut milk; watch the reduction, which varies with its fat content.
- For a lighter vanilla flavour, start with a quarter pod. To poach the fish directly in the sauce, use the existing coconut and vanilla fish recipe.