Lemon Cream Sauce (barry) Recipe
Yield: 150 MlRecipe by luhu.jp
Ingredients:
Fish Trimmings and Bones,
Juice of half a lemon,
1: Bay Leaf,
4: Peppercorns,
4 tbsp: Double 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Sauces