A pinch of: peppercorns, lovage, caraway seeds, celery seeds, dried onion
1 drop asafoetida essence
1 tbsp (15ml) wine
1 tbsp (15ml) passum
1 tbsp (15ml) vinegar
1 tbsp (15ml) olive oil
1 tsp (5ml) anchovy essence
1 tbsp (15ml) cornflour

Grind together the pepper, lovage, caraway, celery seed and dried onion in a bowl

Moisten with a drop of asafoetida essence and add the wine, passum, vinegar, olive oil and anchovy essence.

Put the mixture in a saucepan, blend in the cornflour and heat until boiling, stirring all the time.

Remove from heat when the sauce has thickened, and serve with sea bream