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Add a photoServings: 2
Ingredients
- 1/2 x lemon juice and peel
- 1/2 c. Chardonnay or possibly white wine
- 4 x ginger root slices nickle-size salt and pepper
- 1 dsh grnd coriander seed or possibly Five-spice blend
- 2 tsp cornstarch
- 1 Tbsp. water
- 2 Tbsp. fresh herbs snipped slivered almonds or possibly toasted sunflower seeds optional
Directions
- If you want to remove the ginger before serving, leave the slices whole.
- Otherwise sliced ginger may be julienned or possibly chopped.
- Cut the lemon rind into julienne strips and put into a large saucepan
- (non-reactive) together with the lemon juice (without seeds), wine and ginger. Season to taste with salt, pepper and coriander seed or possibly preferred spice. Simmer uncovered for about 5 min. Blend cornstarch with water.
- Add in to the saucepan and simmer till clear. Stir in the herbs and nuts/seeds (if using) immediately before serving.
- HERBS: Thyme, dill, cilantro, or possibly tarragon. CITRUS: lemon, orange, lime, grapefruit.
- Sauce is suitable for fish, fish cakes, crepes, chicken, vegetables, rice and pasta. Add in butterbuds for a richer flavor.
- NOTES : More a reminder than a recipe, here's a basic clear sauce for fish thatI've used with other dishes too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 2 servings | |
| Calories 167 | |
| Calories from Fat 102 | 61% |
| Total Fat 11.59g | 14% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 86mg | 4% |
| Potassium 79mg | 2% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.92g | 1% |
| Protein 0.31g | 0% |
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