1 garlic clove
2 tablespoon butter
1/2 cup fish stock
3 cups red or white wine
1-1/2 tablespoon all-purpose flour
Extra butter
Red (cayenne) pepper for sprinkling
Crush the garlic by bruising it with the side of a knife.
In a heavy-based saucepan, melt 1 tablespoon of the butter and gently fry the garlic until golden. Remove garlic and add fish stock. Bring to a boil and reduce sauce to about half. Pour in wine and continue cooking over medium heat until the liquid has reduced to approximately 1-1/2 cups.
Meanwhile, make paste by combining remaining 1 tablespoon butter with flour. Add paste, a little at a time, stirring constantly. Bring to a boil. Float a little extra butter on top. Sprinkle with red pepper and serve hot with poached fish.
Makes 1-1/2 cups.