Nice butter to go with grilled fish
combine all ingredients
cook sous vide at 60'C for 1 hr 30 mins
chill and refrigerate...
Poached Monkfish with seaweed and lemongrass consommé June's Featured Chef Recipe
PLACE THE FIRST 7 INGREDIENTS INTO A SAUCEPAN, SEMI COVER WITH A LID, SWEAT WITHOUT COLOURUNTIL SOFT