Seafood Sauce for Pan Seared Fish
makes approximately 8 servings
Ingredients:
- 4 Tbs. Butter
- 1 cup Heavy Cream, Light Cream or Half & Half
- 1-1/2 oz. lobster stock reduction (lobster glace)
- 2 Tbs. Basil Pesto
- 1 Tbs. Fresh Lemon Juice
- 1/4 cup Parmesan Cheese
Preparation
In a sauce pan on medium high heat, add the butter and melt. Add the heavy cream, light cream or Half & Half and Glace de Fruits de Mer Gold and whisk until blended. Simmer the sauce, whisking until slightly reduced (by about 1/4). Add the basil pesto, lemon juice and parmesan cheese and whisk until thoroughly blended. Remove from heat and serve.
This sauce is excellent as an addition to any pan seared or oven baked or broiled white fish fillets, i.e. scrod, flounder, orange roughy, haddock, etc.
Just as delicious and great for those who cannot eat shellfish, try substituting fish stock reduction for the lobster stock reduction.
We think you will love both sauces equally well.
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