Instructions: 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.

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