Lemon cream sauce

Lemon cream sauce
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Lemon cream sauce ingredients

  • Fish Trimmings and Bones
  • Juice of half a lemon
  • 1 Bay leaf
  • 4 peppercorns
  • 4 T Double cream
  • Seasoning

Cooking Lemon cream sauce

1. Boil the fish trimmings and bones, lemon juice, bay leaf and peppercorns in a little water for 10 minutes.
2. Straini the liquid into a clear pan, then boil rapidly until it has reduced to about 150ml.
3. Take off the heat then stir in the cream and season to taste.

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