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LOCATION: Recipes >> Fish >> Lemon Fish 03

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FISH FILLETS WITH LEMON CREAM SAUCE

2 fillets of firm white fish
2 cloves garlic
2 tsp butter
1/2 cup water
1 Tbs lemon juice
thinly peeled rind of 1/2 lemon
1/4 tsp dried thyme leaves
1 tsp flour
2 Tbs sour cream
1 spring onion, finely sliced

Select two fillets, 100 to 150g. Cut each fillet into lengthwise
strips, removing the thin strip of fish containing the bones (if
any). Chop the garlic very finely, and cook in 1 tsp of the butter
for about 1 minute, without letting it brown at all. Add the water,
lemon juice, rind and thyme, then add the fillets, cover and cook
gently for about 2 minutes per side, or until the centre is opaque.
Remove each fillet as it is cooked and keep warm in a warm oven.
Strain the cooking liquid into a small container, pressing to get
all the flavour. Melt the remaining butter in the same pan, stir
in the flour over a low heat, then add the strained liquid, cream
and very finely chopped spring onion. Cook, stirring constantly
until smooth and or a coating consistency. Taste and adjust
seasonings, adding a little salt, pepper and maybe a little sugar
if necessary. Thin the sauce with a little water if it becomes
too thick. You should finish up with just enough sauce to pour
over the four fillets to coat them.

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