Creamy Lemon Sauce for Fish
A simple and delicate sauce in 5 minutes
A delicate creamy lemon sauce made with 20–33% cream, lemon zest, and lemon juice. Ready in 2 minutes with no fuss. Versatile with cod, salmon, sea bass, and roasted vegetables.
Ingredients
Instructions
Preparation
Warm the cream in a saucepan over medium heat for 2–3 minutes (do not bring to a boil).
Add the lemon zest and lemon juice.
Season with salt and pepper to taste.
Heat for another 30–60 seconds, stirring.
Remove from heat and serve immediately with fish.
A lighter sauce, less caloric, but may separate slightly when heated.
Rich creamy flavor, stable texture, does not separate.
For balance, we recommend 25–30% fat content.
The cream only needs to be warmed, not brought to a boil — otherwise the sauce may separate or curdle.
As soon as the first bubbles appear around the edges — remove from heat.
It is the zest that provides a bright lemon aroma without excess acidity.
Remove only the yellow part, avoiding the white bitter pith beneath.
You can use a fine grater or a vegetable peeler.
Add a pinch of nutmeg for a hint of spice.
Replace lemon with lime or orange.
Add finely chopped dill or tarragon.