Lemon sauce
This fresh, spring-like all-purpose sauce works with fish, vegetables, white meat and chicken. Choose the sauce broth according to the intended use.
Ingredients · Servings 4
- 2½ dl kana-
- fish or vegetable broth from fondue
- 1 tablespoon butter
- 1 tablespoon wheat flour
- ¼ teaspoon turmeric
- 2 sprigs thyme or lemon thyme
- ½ organic lemon zest, grated
- 2 tablespoons lemon juice
- ½ dl whipping cream
- 200 g green beans
- 300 g broccolini
- 1 tablespoon butter
- 1 l salad spinach
- 4 whitefish fillets
- salt and black pepper
Method · 35 min
- Heat the broth in a saucepan until boiling. Reduce the heat and keep hot.
- Melt the butter in another saucepan. Stir in the flour and turmeric. Cook over medium heat, stirring, for a couple of minutes. Pour the stock into the saucepan in a thin stream, stirring constantly. Add the herb sprigs. Let it cook over low heat, covered, for about 15 minutes.
- Wash the lemon, grate its zest and squeeze the juice to finish.
- Prepare the side dishes. Snap off the hard ends of the beans. Boil the beans for about 5 minutes in water. Drain. Fry the beans and broccoli in a pan with butter for about 5 minutes. Add the spinach. Season with salt and pepper. Remove from the pan.
- Fry the fish fillets in a pan with butter for 3–4 minutes, depending on the thickness of the fillets. Season with salt and pepper.
- Remove the herbs from the sauce base. Add the lemon zest, juice and cream. Heat. Serve with the side dishes.
