Woodruff Sauce for Fish Dishes

For the woodruff oil, put the dried woodruff in a jar and fill it up to just below the rim with high-quality olive oil. Close the jar and leave to infuse for two weeks.

After the resting period, boil down a glass of woodruff punch by half. Add the shallot cubes, pour in the remaining glass of punch and let the mixture boil down again. Finally, stir the cream into the sauce and thicken with a few pieces of ice-cold butter.

Drizzle a fish dish of your choice with the woodruff oil and serve with the sauce.

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