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Seafood Sauce for Pan Seared Fish
Image by The Relucant Gourmet™
If you are looking for a sauce to finish your favorite pan seared fish like scrod, flounder, haddock or orange roughy, you will love this sauce. It's made with a lobster stock reduction from More Than Gourmet and will let you make restaurant quality sauces at home in minutes. It really is one of the finest products I know on the market if you want to make classic soups and sauces.
If you want to make your own seafood glace, start with a homemade shellfish stock and reduce it down by half.
| Prep Time: 5 min | Cook Time: 10 min | Total Time: .25 hr | Servings: 8 |
The French name for this sauce is Sauce de Mer, literally "sauce of the sea."
The only prep is to get the ingredients together so you don't have to stop once you start making the sauce. If you buy ungrated cheese and I hope you do, now would be a good time to grate it.
In a sauce pan on medium high heat, add the butter and melt.
Add the Half & Half, Glace de Fruits de Mer Gold and whisk until blended.
Simmer the sauce, whisking until slightly reduced (by about 1/4). Add the basil pesto, lemon juice and parmesan cheese and whisk until thoroughly blended. Remove from heat and serve.
That's it. Couldn't be more simple, but you won't believe how good it is because you are starting with a great base for the sauce.
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Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.
