About this recipe:Now you can make a fancy restaurant quality sauce for fish at home. Serve this sauce with a plump cut of fresh pan fried halibut, cod or other meaty white fish. Always taste test as you go along to ensure that the sauce is pleasing to the palate and not too overpowering for the fish.
150ml dry white wine
150ml dessert wine
2 shallots, thinly sliced
1/2 clove garlic, minced
salt and pepper, to taste
200ml extra thick double cream
1 teaspoon capers, minced
1 tablespoon lemon juice
4 teaspoons chopped fresh chervil
2 teaspoons chopped fresh chives
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Begin by combining the two wines in a saucepan over a medium to high heat. Cook and reduce by half. Reduce the heat to low and add the butter, shallots, garlic and seasoning. Cook for 10 minutes, stirring occasionally.
Add the cream, capers, lemon juice and half of the chervil and blend using a hand held liquidiser. Continue to cook slowly for a further 10 minutes. Allow to rest for 15 minutes.
Just prior to serving, taste test to ensure that the flavours are well balanced and add a little more cream if the flavours are too intense. Bring the sauce to a gentle simmer then add in the remainder of the chervil and the chives, stir for 5 minutes and then serve.
Cook this sauce slowly and gently, allowing the flavours to develop.