Caramelized Orange and Onion Mousse Sauce

Cut onions into small pieces, rinse with hot water, add butter to the frying pan, add onions, caramelize with powdered sugar, extinguish with balsamic vinegar, add fish stock, simmer gently, add whipped cream, a dash of white wine, a dash of vermouth, freshly squeezed orange juice, thyme sprigs and an entire clove of garlic. Cook/thicken gently while stirring.

Remove the thyme sprigs. Blend briefly with cold butter flakes using a hand mixer, season with salt and cayenne pepper, blend one more time.

Tastes delicious with fish (e.g. with lightly fried monkfish) and asparagus spears. Garnish with the skinned orange fillets in a star shape.

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