300g fish fillet 2 ... then add in the cream and remaining lemon juice. Let this simmer so that the liquid is reduced and flavours are absorbed. Flavour your sauce with salt and pepper and ...
Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Marinate fish fillets and keep for ...
Place the fish skin-side ... bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for ...
Fish fillets marinated with salt and lemon juice. Coated with flour, breadcrumbs, eggs and deep fried till golden. Served with a creamy tartar sauce. Marinate the fish in the salt and lemon juice for ...
Various elaborate fish recipes were developed in Poland to help with those long-lasting and restrictive ... with fish balls and button mushrooms arranged around it, covered with wine and cream sauce, ...
Just before the pasta is ready, pour the double cream into a small saucepan ... then return it to the pan it was cooked in. Add the sauce and mix well. Serve topped with extra cheese.