Sauces are renowned for their ability to add depth, complexity, and a burst of flavour to a dish. A well-crafted sauce can balance and harmonize different flavour elements in a meal. Whether cutting through the richness of a fatty cut of meat or adding a sweet note to a savoury dish, sauces contribute to a more well-rounded and enjoyable flavour experience. And every cuisine worldwide has a list of sauces to represent the flavours of its nation, whether it is an Italian marinara, Indian korma, or the classic French sauce à l’orange.
Today, I am sharing the recipe for my seaberry sauce. This simple recipe is a twist on a classic but unique in its own way. This Seaberry sauce is tangy, lightly sweet, and just right to enhance roasted salmon or duck or even as a holiday alternative to the cranberry jelly that is usually highly processed and overloaded with sugar.
Seaberry Sauce for Fish and Poultry
Ingredients:
- 1 teaspoon Olive Oil
- 1/2 cup French shallots, finely chopped
- 3/4 cup seaberries
- 3/4 cup Zeste Orange Liqueur
- The juice from half of a large Navel orange
- 1 tablespoons Agave nectar
- 1 1/2 tablespoons fresh dill, chopped
- Salt & freshly ground White Kampot Pepper
Instructions:
- Prepare Ingredients:
- Begin by finely chopping the French shallots.
- Rinse the seaberries and set them aside.
- Juice half of a Navel orange and chop the fresh dill.
- Saute Shallots:
- In a saucepan over medium heat, heat olive oil and sauté the finely chopped shallots until they become translucent. This usually takes about 2-3 minutes.
- Add Zeste Orange Liqueur:
- Pour in the Zeste Orange Liqueur and cook for an additional 1 minute, allowing the alcohol to evaporate and the flavours to meld. If you cannot find Zeste brand liqueur, feel free to use an alternative fine orange liqueur.
- Incorporate Seaberries, Orange Juice, and Agave Nectar:
- Add the seaberries, freshly squeezed Navel orange juice, and Agave nectar to the saucepan. Stir well to combine all the ingredients.
- Cook Over Medium Heat:
- Cook the sauce over medium-high heat, allowing it to simmer and reduce. Stir occasionally to prevent sticking.
- Add Fresh Dill:
- Once the sauce has thickened to your desired consistency, stir in the freshly chopped dill. This step adds a burst of fresh, aromatic flavour to the sauce.
- Adjust Consistency and Seasoning:
- If needed, adjust the consistency of the sauce by cooking it a bit longer or adding a splash of water if it becomes too thick. Season with a bit of salt and freshly ground white Kampot pepper. Taste and adjust the seasoning by adding more Agave nectar or orange juice if desired.
- Serve:
- Once the sauce reaches the desired thickness and flavour, remove it from the heat. Serve the Seaberry Sauce over grilled or roasted salmon or duck for a delightful burst of fruity and citrusy goodness.
Et Voilà! This Seaberry Sauce is a guaranteed people pleaser. Try it out, and share your thoughts in the comments below.
