Herb Pan Sauce for Seafood
Ingredients
4 tbs butter, divided | ||
1/4 cup chopped shallots | ||
3/4 cup chicken stock | ||
1/4 cup dry white wine | ||
2 tbs fresh lemon juice | ||
3 tbs fresh herbs, such ass parsley, dill, chives or a combination | ||
Kosher salt and freshly ground black pepper to taste |
This is a wonderful sauce for pan sauteed fish.
Directions:
- Heat 2 tbs butter in a saute pan over moderate heat and saute’ the shallots until softened but not brown. About 2 minutes.
- Add the chicken stock, wine and lemon juice and bring to a boil over high heat.
- Continue to cook until reduced by half and lightly thickened. About 3-5 minutes.
- Take off heat and whisk in remaining butter to thicken the sauce, then ad the herbs and season to taste with salt and pepper.
- Drizzle over fish and serve.
No Comments