Ingredients:
– 1 lemon (zest and juice)
– 100 ml of heavy cream
– 50 g of butter
– 1 shallot, finely chopped
– 100 ml of dry white wine
– Salt and pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Prepare the Lemon:
– Grate the zest of the lemon and squeeze it to extract the juice.
2. Melt the Butter:
– In a saucepan, melt the butter over medium heat.
3. Cook the Shallot:
– Add the finely chopped shallot and sautรฉ until it becomes translucent.
4. Deglaze with White Wine:
– Pour the white wine into the saucepan and let it reduce by half.
5. Add the Cream:
– Stir in the heavy cream and mix well. Let it cook on low heat for 2-3 minutes.
6. Add the Lemon:
– Add the lemon zest and juice. Mix well and let it simmer for another 2-3 minutes.
7. Season:
– Season with salt and pepper to taste.
8. Finish:
– Optionally, add fresh chopped parsley for a final touch.
Use:
Pour this warm lemon sauce over your cooked fish (grilled, pan-seared, or baked). It pairs perfectly with white fish such as cod, salmon, or sole.
Enjoy your meal