Many who have eaten seafood dishes in S. French restaurants will say there's a certain backnote flavor that isn't found in NA resturants at all or rarely.
Is it the type of seafood? Is it the water? Is it the butter?
The flavor is indeed elusive.
I learned the secret ingredient that gives seafood that certain something while living in France eons ago.
I use the ingredient whenever I cook seafood.
I have kept the secret ingredient secret. Family and friends all know I use a secret ingredient to make unbelievable excellent fresh seafood dishes.
Now for the first time I will share the secret here on CH.
The ingredient is a dash of Pernod in the sauce. Whatever sauce. Just a T.
Many cooks use some form of fennel. That's close but it's not the deep complex backnote aftertaste that a little Pernod contributes.
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