Escabeche vinaigrette

Ingredients:

( makes for ¾ cup )

1 ---- tbsp oil

1----- clove garlic

½ -----onion diced

½ -----fennel diced

½ -----cup white wine

1---- cup fish stock

¼ ---- tsp fennel seeds

¼ ----tsp coriander seeds

2 ----springs tarragon

2 ----- springs dill

1 ---- tsp saffron

1/8 ----tsp xantam gum

1 ---- tsbp lime juice

2 -------tsp salt

Cayenne pepper

1 --- tbsp olive oil

1 ---- tsp white balsamic vinegar

METHOD:

Heat the oil in a saucepan add garlic,onion,fennel and cook until soft.

Add the wine and reduce by half.

Add the fish stock,fennel seeds,coriander seeds,terragon,dill and saffron and reduce to 1/3 cup.

Strain add the xantan gumand blend until dissolved

Season with lime juice,salt and cayenne.

Reserve In refrigerator. When its ready to serve stir in the oil and vinegar