This Month's Recipe...
October – Carrot Butter Sauce
From page 372 of The New English Table.
The Irish chef Richard Corrigan showed me how to make this sauce. He put it beside turbot but you could serve it with steaks cut from brill – a flat fish with a flavour (when very fresh) that comes near to the valuable turbot – or pollock (a cod alternative). I have since tried it with roast duck legs, eating it with egg noodles. Buttery carrots and duck like each other and it is an unusual way to dress pasta.
15 green cardamom pods
400g unsalted butter
1kg carrots, finely grated
vegetable stock, to cover
a little white wine vinegar (preferably Forum Chardonnay vinegar)
sea salt and freshly ground black pepper
Crush the cardamom pods and extract the seeds. Melt the butter in a pan and add the grated carrots and cardamom seeds. Cook over a low heat for 3-4 minutes, then cover with vegetable stock and cook for 15 minutes. Take the pan from the heat and allow it to sit for at least 15 minutes so the flavours can develop and amalgamate.
Set a metal sieve over a second pan and tip the contents of the first pan into it, pushing through as much liquid as you can with the back of a wooden spoon. Taste the sauce and add a drop or two of white wine vinegar to sharpen it, then season with a little salt and pepper. Serve with grilled fish or try other things with it, such as grilled goat's cheese or braised butterbeans (see page 40 of The New English Table).