Lemon fish whit cream sauce
Lemon fish whit cream sauce
- 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
sauce
- 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.
Chop 'N Prep Chef Micro Pitcher Set
