I was sure I had published this post back in June as I made it just after the chicken in mushroom and parsley cream sauce, but I must have forgotten to hit publish as I just found it in my drafts folder. The first line just doesn’t make sense if you didn’t know that!
Another cream and parsley sauce? Yes I know, it’s been a week of cream and parsley sauces, but these were completely different dishes and this cream and parsley sauce was most definitely not over-reduced. I erred on the side of caution and if anything, it would have been fine left to cook for just a bit longer, although that would have made it seem a little heavier. In fact, the dish is not heavy at all and I would actually say it seems fairly light. Yes, I did say light. Although the dish has cream and butter in it, it also has lemon, which I always think makes a savoury dish taste lighter.
However, the lemon is the sauce is not too strong and it’s definitely not an overwhelmingly lemony dish. However, I know some people really love strong citrus flavours and you could certainly squeeze an extra quarter of lemon in if that’s how you like it.
Ingredients – served 2 (but could serve 3 easily)
150ml vegetable stock
100ml double cream
Juice of 1/4 lemon
1 spring onion, finely sliced
1 clove of garlic, crushed
Handful of parsley, chopped
Small knob of butter
How to Make Lemon and Parsley Sauce for Fish
1. Melt the butter in a small saucepan. Add the chopped spring onion. Soften then add the garlic.
2. Add the parsley and vegetable stock. Let it reduce a little.
3. Add the cream, black pepper and lemon juice. Bring up to the boil and then reduce a little.
4. Serve the sauce over white fish.