Recipe for citrus fruit sauce, ideal for accompanying fish by Chef Tenailleau.
Citrus fruit sauce. By Chef Bruno Tenailleau. As an accompaniment to a fish course for 4 people.
In a copper or Aluinox combined aluminium and stainless steel saucepan to avoid any risk of burning the sauce, pour 250 cl of orange juice and reduce it by a third over a low flame.
Add 15 cl of crème fraîche for cooking and reduce it again until the sauce becomes quite consistent.
Season and serve with fish.
This sauce is very easy and the important thing is to cook it over a low heat.
Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.
