Ingredients
1 small glass of white wine
1 teaspoon each of finely chopped tarragon, chervil, chives and parsley
1 small shallot, finely chopped
Juice of one small lemon
4 tablespoons salted butter
Lemon and Herb Sauce for Grilled Fish
by Lauraine JacobsDirections
Put the wine in a saucepan with half of the herbs and the shallot. Bring to a boil and simmer gently for ten minutes. Strain into a bowl. Discard the herbs and shallot mixture, but return the liquid to the saucepan. Add the lemon juice, butter and gently melt together. Finally add the remaining herbs and serve over any grilled, steamed or pan-fried fine white fish.
This veg bag scheme is one of the few good new things to have happened this year. It has been wonderful to have such a wide variety of delicious veg, always fresh and bursting with flavour.
— Cecilia Healey
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