Fish Sauce with Pernod

For the fish sauce with Pernod, first peel and finely chop the garlic. Peel and finely dice the onions. Liquefy butter in a pan and let both become transparent in it. Before the onions turn brown, add flour and sauté, stirring constantly.

Deglaze alternately with fish stock and whipping cream, add lemon juice, then stir with a whisk until the sauce comes to a boil. Simmer slightly for about 5 minutes. Finally, season the fish sauce with salt, pepper and Pernod.

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