Lemon cream sauce (barry)

150 Ml

Ingredients

QuantityIngredient
Fish Trimmings and Bones
Juice of half a lemon
1Bay Leaf
4Peppercorns
4tablespoonsDouble Cream
Seasoning

Directions

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.