For premium-quality seafood to pair with your lemon butter sauce, check out our fish collection. Melt the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant (about ...
Initially called "Sauce Isigny" after a Normandy town famous for its butter, the recipe evolved and became Hollandaise ... The buttery richness enhances the delicate nature of fish, while the lemon ...
For the fritters 1 red onion, chopped 1 green chilli, chopped (deseed if you prefer less heat) 1 garlic clove, crushed 1 egg 600g skinless white fish fillet (e.g. cod, haddock, hake), roughly ...
sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.