Scallop Roe Velouté

A great shellfish sauce using the leftover roe's that are far too often thrown out. This one may be best used in a professional kitchen, do the quantity of roes used, unless you can cut a deal with your local fishmonger for something special to produce at home.

Recipe:

4 sliced shallots
1 clove
1 star anise
4 garlic clove
50g butter
50ml olive oil
100ml white wine vinegar
300ml white wine
Pinch saffron
30 scallop roes
500ml fish stock
500ml double cream
200ml milk
A punch of salt

In a large pan sweat down the shallot, garlic, star anise & clove with 50g butter & olive oil and a pinch of salt. Once translucent add your vinegar and reduce by half, add white wine and reduce by half also. Add scallop roes and saffron and cook for 5 minutes. Add fish stock and reduce buy half then add cream and bring to the boil and take off the heat. Blend with Thermomix, or any other blender until smooth. Pass through a fine sieve to get rid of any bits so its pure. Add milk and pulse with a hand blender tilting the head of the blender up so you can froth the velouté producing a foamy topping to the sauce.