Cream sauce for fish
Cream 20 % — 200 ml.
Lime — 1/2 PC.
Mustard — 1 tsp.
Dijon mustard — 4 tsp.
Honey — 2 tsp
Coriander to taste
White pepper to taste
Herbs to taste
Salt to taste
In the recipe for a basic ratio, but you can easily adjust the spiciness of the sauce, balancing the amount of cream and mustard. Try the sauce in the cooking process and feel free to change the proportions to suit your taste.
In a saucepan pour the cream, add the mustard (better to use white English), honey and freshly squeezed lime juice.
Coriander seeds and mustard warm a few minutes in a dry pan — this will enhance their aroma and flavor. Mix in the cream and warm on a very low heat, until the mixture starts to thicken.
In the sauce add finely chopped greens and immediately remove from heat. It would be good to use several different kinds of green. It can be: parsley, Basil, tarragon, dill, etc.
The sauce can be cooked with a little stock and a couple of days stored in the refrigerator. Ideal for fish, but with meat or poultry — it’s also good.