Sauce of mystery
Anyone explain this mystery?
A couple of weeks ago I followed a recipe from Andrea Antona's excellent Modern French Cookery book that combines shallots, red wine, fish stock, double cream and butter to make a fabulous (though I say so myself) full-flavoured sauce.
This weekend I followed the same recipe, but (before adding the cream) tasted the liquid and it was so metallic it ended up in the sink.
The only difference was that I used a wine made from syrah first time and a pinot noir the second.
The fish stock I used was the same. The saucepan was the same. And I can't believe the shallots had anything to do with the vile flavour.
If anyone has got an idea why the sauce went so horribly wrong, I'd love to hear.
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