Ingredients Jump to Instructions ↓

  1. 300 milliliter cream

  2. 85 grams butter mixture of herbs*

Instructions Jump to Ingredients ↑

  1. Preparation : * Finely chopped parsley, chives, basil, watercress, etc etc. Poach the fish in court-bouillon for 10-12 minutes. Lift out carefully: remove skin and eyes. Keep warm. Boil the cream until it reduces by half. Whisk in knobs of butter gradually. Finally, add in finely chopped herbs. Pour the sauce into a serving dish and arrange the fish on top. Serve at once, garnished with lemon slices.


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