Lemon cream sauce

Yield: 150 Ml

Measure Ingredient
Fish Trimmings and Bones
Juice of half a lemon
1 Bay Leaf
4 Peppercorns
4 tablespoons Double Cream

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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