Pan fried fish with lemon butter sauce recipe
The butter needs to be very cold and added one or two cubes at a time. Try chopping it at the start and freezing for about 5 minutes. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 finely chopped eschalot
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 4 whole black peppercorns
- 150 grams butter, cubed, chilled, plus 20 g extra
- 1 tablespoon olive oil
- 4 john dory fish fillets, skin on, pin-boned
- parsley leaves, steamed
- zucchini batons, to serve
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