SWEAT FINELY CHOPPED ONION AND SHALLOT WITH OLIVE OIL, WITHOUT COLOUR FOR 15 -20 MINUTES UNTIL SOFT AND SWEET
IN TASTE.
ADD BOTH NOILLY PRATT AND WHITE WINE TO THE COOKED SHALLOT AND ONION MIX, TURN UP TEMP AND REDUCE DOWN
DOWN TO A GLAZE.
THEN ADD THE FISH STOCK AND AGAIN REDUCE DOWN TO A GLAZE.
FINALLY ADD THE DOUBLE CREAM AND BRING TO A GENTLE SIMMER, BEFORE REMOVINH FROM TH E STOVE, ADD THE BRUISED
ROSEMARY AND COVER WITH CLING FILM TO INFUSE FOR 40 MINUTES.
STRAIN CREAM SAUCE THROUGH A FINE SIEVE INTO CLEAN CONTAINERS, SEASON TO TASTE AND BLAST CHILL DOWN TO 3C.
COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
REHEAT AND TO EACH PORTION STIR IN 1 TEASPOON OF PESTO WHEN HOT, DO NOT ALLOW TO BOIL OR THE DELICATE FRESH BASIL FLAVOUR
WILL BE LOST - CHECK SEASONING AND SEASON WITH A FEW DROPS OF LEMON IF NEEDED.