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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Base
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots, sautéing until they are soft and translucent, about 3-5 minutes.
Deglaze the Pan
Pour in the white wine and increase the heat to medium-high. Allow it to simmer for about 2-3 minutes, scraping the bottom of the skillet to deglaze.
Add the Ink and Stock
Stir in the black sepia ink until well combined. Then, add the fish stock, salt, and black pepper. Bring the mixture to a gentle simmer.
Simmer and Reduce
Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
Finish the Sauce
Remove from heat and stir in fresh parsley and lemon zest before serving.