Creamy Lemon Butter Sauce for Turbot
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Ingredients
Instructions
- 1
In a medium-sized saucepan over medium heat, melt the butter.
- 2
Add the minced garlic to the saucepan and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3
Pour in the heavy cream and bring the mixture to a simmer, stirring gently.
- 4
Reduce the heat to low and let the cream simmer for 5-7 minutes, allowing it to thicken slightly.
- 5
Stir in the lemon zest and lemon juice, and season with salt and pepper to taste. Adjust the amount of lemon juice according to your preference for acidity.
- 6
Continue simmering the sauce for an additional 2-3 minutes to incorporate the flavors.
- 7
Remove the sauce from the heat and let it cool slightly.
- 8
To serve, spoon the creamy lemon butter sauce over your cooked Turbot fillets.
- 9
Garnish with chopped fresh parsley for a pop of color and added freshness.
