This Sauce au Citron pour Poisson is a classic French lemon sauce, perfect for enhancing the delicate flavors of fish. It’s light, buttery, and tangy, making it the ideal complement to a variety of seafood dishes. Quick to make and full of flavor, this sauce will elevate your fish to a gourmet level.
Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 1/4 cup dry white wine (optional)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon
- 1 teaspoon Dijon mustard (optional)
- 1/2 cup heavy cream (optional for a creamy version)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or tarragon, chopped (for garnish)
Instructions
1. Sauté the Shallots:
- In a medium saucepan, melt the butter with the olive oil over medium heat.
- Add the finely chopped shallot and cook for about 2-3 minutes, until softened and fragrant but not browned.
2. Add the Wine (Optional):
- If you’re using white wine, pour it into the pan at this point. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
3. Add Lemon Juice and Zest:
- Stir in the fresh lemon juice and lemon zest. Bring the mixture to a gentle simmer and cook for another 2-3 minutes, allowing the sauce to reduce and thicken slightly.
4. Optional: Stir in Dijon Mustard and Cream:
- If you prefer a bit more tang and richness, whisk in the Dijon mustard and the heavy cream. Let the sauce simmer for another 2-3 minutes until it thickens to your desired consistency.
5. Season the Sauce:
- Taste the sauce and adjust the seasoning with salt and freshly ground black pepper.
6. Serve:
- Spoon the sauce over cooked fish fillets, such as sole, cod, or salmon.
- Garnish with freshly chopped parsley or tarragon for a fresh, herbal finish.
Serving Suggestions:
- This sauce pairs wonderfully with light, delicate fish such as sole, flounder, and cod, but it also complements richer fish like salmon.
- Serve your fish with roasted vegetables, steamed asparagus, or a simple green salad for a complete meal.
Tips for Success:
- For a Lighter Sauce: Skip the cream for a fresher, zesty lemon flavor.
- For Added Depth: Fresh herbs like tarragon or thyme can be added along with the lemon juice for extra complexity.
- Wine Options: If you don’t have dry white wine, you can substitute with fish stock or vegetable broth for a non-alcoholic version.
This Sauce au Citron pour Poisson is the perfect finishing touch to any fish dish. It’s quick, versatile, and packs a bright, flavorful punch with every bite.