Champagne Leek and Lemon Cream |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe on another site and decided to post it here because it's just so simple and tasty! We like to use this with a nice Australian Barramundi, but it's good with most white fish. It's the only fish dish that makes my husband lick his plate. Measurements are in American cups. Ingredients:
2 tablespoons butter |
2 tablespoons shallots, minced |
2 medium leeks, sliced |
1/2 cup champagne |
1/4 cup fresh lemon juice |
1 cup whipping cream |
salt and pepper |
fresh dill (to garnish) |
Directions:
1. In a medium saucepan, melt butter over medium-high heat.
2. Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
3. Add champagne and reduce until 2-3 tablespoons remain.
4. Add lemon juice and cook until liquid evaporates.
5. Add cream and simmer until slightly reduced.
6. Season with salt and pepper.
7. Garnish with fresh dill.
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