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.
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
— Lenna
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.