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Claret sauce from Gordon Ramsay's Passion for Seafood by Gordon Ramsay and Roz Denny
- shallots
- bay leaves
- carrots
- celery
- coriander seeds
- double cream
- garlic
- leeks
- onions
- parsley
- thyme
- black peppercorns
- white peppercorns
- butter
- fish stock
- button mushrooms
- chicken carcass
- claret wine
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Accompaniments: Brill wrapped in crispy potatoes with a fondue of leeks
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.