Lemon cream sauce (barry)

Yield: 150 Ml

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

Similar recipes