Instructions: Sweat the shallots in the oil until soft but without colouring.

Add the star anise port and red wine. reduce this to a quarter.

In a separate pan reduce the fish and veal stocks down by half.

Add this stock reduction to the wine reduction and reduce this again by half.

Add the cream and whisk in the butter

Remove the star anise and season to taste

This is a very robust and is an ideal sauce to serve with certain fish such as sea bass turbot salmon and monkfish.

Makes 4 portions

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