lemon cream sauce (barry)
- Categories
- Sauces
- Yield
- 150 Ml
| Measure | Ingredient |
|---|---|
| Fish Trimmings and Bones | |
| Juice of half a lemon | |
| 1 | Bay Leaf |
| 4 | Peppercorns |
| 4 tablespoons | Double Cream |
| Seasoning |
Boil the fish trimmings and bones, lemon juice, bay leaf and Peppercorns in a little water for 10 minutes. Strain the liquid into a clear pan, then boil rapidly until it has reduced to about 150ml.
Take off the heat then stir in the cream and season to taste.
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