Mary Berry Fish Sauce
Serves 4
A silky white wine and cream sauce built on a shallot roux, finished with lemon to spoon over cooked fish.
| 25 g butter | Soften shallots in butter, 3-4 min | Stir in flour, cook 1 min | Whisk in wine, simmer 2-3 min | Whisk in stock, simmer 3-4 min | Stir in cream & lemon juice | Season, simmer 1-2 min, don't boil | Strain through sieve, serve warm |
| 2 small shallots, finely chopped | |||||||
| 15 g plain flour | |||||||
| 150 ml dry white wine | |||||||
| 150 ml fish or vegetable stock | |||||||
| 100 ml double cream (or full-fat milk for lighter) | |||||||
| 1 tbsp lemon juice | |||||||
| Salt, to taste | |||||||
| Freshly ground black pepper, to taste |
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