Herb sauce with fish

I believe this recipe is from a place where my parents used to buy char. The sauce is fantastic with fish, and in particular char. When I was visiting my parents my mother fried char fillets with the skin on in butter and served it with scallops, fried spring onions, boiled carrots and potatoes. And this sauce. Everything was lovely on its own, but the sauce took this dish to a whole new level. We ate and we ate and had to wait a few hours until we had room for dessert. 🙂

The recipe serves four, but if you are like me and like your sauce, especially with fish, then it is a good idea to make a bit more. It is so wonderful it just disappears.

Herb sauce, serves 4

50 g butter

250 ml creme fraiche

200 ml milk

50 ml dry white wine

1 tsp dijon mustard

concentrated fish stock

3 egg yolks

20 g mixed fresh herbs

1/5 lime, the zest

salt & pepper

Mix all the ingredients apart from the yolks and herbs in a saucepan. Stir until it has boiled for a few minutes. Then add the sauce to the yolks bit by bit until they have soaked up everything. Heat the sauce up so it thickens but it must not boil. Throw in the herbs and serve.

Advertisements
This entry was posted in Sauce. Bookmark the permalink.

2 Responses to Herb sauce with fish

  1. You had me at Creme fraiche, white wine & dijon mustard. I’m a bit like you, love a good serving of sauce with my fish too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s