Almond sauce
Ingredients
- 150 g almonds, whole or flaked
- 1 shallot, chopped
- 80 ml sherry
- 250 ml chicken stock
- 60 ml double cream
- pinch of mild paprika
- salt, white pepper
- rapeseed oil
Method
- In a dry frying pan, toast almonds until golden, remove from heat. In a saucepan, heat a little oil over moderate heat, sweat shallot for a few minutes while stirring. Add almonds and sherry, bring to the boil and cook uncovered to reduce liquid slightly. Add stock, cook until liquid is reduced to half, add pinch of paprika, season, add cream. Reduce heat and simmer for about 30 minutes. Remove from heat and blend to a smooth consistency, pass through a fine-meshed sieve.