Lemon fish whit cream sauce

Lemon fish whit cream sauce

Lemon fish whit cream sauce

Cook Time 12 minutes
Total Time 17 minutes


  • 400 ml of chicken or fish broth
  • 1 lemon
  • 1 onion
  • 2 garlic glove
  • 750 g of white fish
  • 1 bay leaf
  • Salt and black pepper


  • 1 tbsp of cornstarch
  • 100 ml of 35% cream
  • 2 tbsp of butter
  • 2 tbsp of parsley
  • Salt and black pepper


  • Put the broth in the reservoir of the steam-cooker or the base of the smart multi-cooker
  • Cut the lemon in slice and place them in the shielded colander.
  • In the chop n’ prep, chop the garlic and onion. Add it over the lemon slice.
  • Over the onion and garlic, put the fish. Season whit salt and black pepper.
  • Cook for 10 minutes at high or until fish is cook. Let rest for 5 minutes.
  • Reserve 100 ml of cooking juice (broth)
  • Use the micro pitcher to mix whit a whip the cornstarch and cream. Add the 100 ml of reserve broth and cook for 2 minutes at 80%
  • Chop the parsley in the chop n’ prep
  • Add the butter and the parsley in the micro pitcher and mix well.
  • Serve the fish whit a drizzle of sauce.


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