Ingredients
- Finely chopped shallots 30 g
- Dry white wine 50 g
- Léonce Blanc mandarin purée 200 g
- Unsalted butter 250 g
- Freshly ground pepper and salt
Preparation
In a saucepan over a low heat, COOK the shallots and the white wine.
ADD the mandarin purée, bring to the boil and reduce by a third.
Off the heat, BLEND adding the diced butter and SEASON.
Idée
Serve with a lightly grilled red mullet fillet
and crushed potatoes with olive oil.