Anise cream sauce made with pastis ( great with cold fish, vegetables or hard boiled eggs)

The French cooking academy has moved location and filming has begun in the new kitchen. This week we are making a recipe from the south of France called the anise cream sauce ad we serve it with salmon (cold). This sauce is perfect to serve with cold fish, vegetable (like asparagus) or even hard boiled eggs. The big thing about that sauce is that we are going to use some pastis which adds real boost of anise flavor in the sauce. in this vide I will be serving the sauce with a locally caught Tasmanian salmon