Sauce For Steamed Fish
|Shallot||1 , finely chopped|
|Fish stock||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Tablespoon|
|Butter||8 Tablespoon, softened|
|Lemon||1⁄2 , juiced|
|Finely chopped parsley||2 Tablespoon|
|Fresh pepper||To Taste|
Heat butter in small saucepan and add shallots.
Cook 1 minute, add fish stock, and reduce until 3 tablespoons remain.
Add wine and reduce by half.
Beat in butter, 1 tablespoon at a time.
Add salt and pepper, lemon juice, and parsley.
Reheat any remaining vegetables.
Transfer to serving dish.
Lay steamed filets on top.
Top with a small amount of sauce.