Grilled fish side with lemony white wine cream and caperberries – Food & Home Magazine
You can make the lemony white wine cream up to 2 days before serving. Simply store in the pot in the fridge covered with cling film.
Ingredients
- <h3>LEMONY WHITE WINE CREAM</h3>
- ½ onion, peeled and sliced
- knob butter
- olive oil, to fry
- 1 garlic clove, peeled and minced
- handful thyme leaves
- 250ml (1 cup) dry white wine
- 375ml (1½ cups) fresh cream
- zest of 2 lemons
- 5ml (1 tsp) Dijon mustard
- salt and freshly ground black pepper, to taste
- <h3>FISH</h3>
- 600 – 800g sustainably caught salmon/trout side, deboned and skin on
- 30ml (2 tbsp) butter
- 1,25ml (¼ tsp) paprika
- pinch cayenne pepper
- zest of 1 lemon, to scatter
- salt, to taste
- <h3>TO SERVE</h3>
- caperberries
- fresh dill leaves
- fresh flat-leaf parsley, roughly chopped
- lemon wedges, to squeeze
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