A fantastic sauce with salmon or trout!
- 100 ml double cream
- 100 gr unsalted butter, chilled and diced
- 1 tbsp flat-leaf parsley, finely chopped
- ½ tbsp lemon juice
Bring the cream to the boil in a little sauce pan. Let it simmer until reduced to half. Whisk in butter, a dice at a time, until all the butter is used and the sauce is thick and creamy. Stir in parsly, and lemon juice to taste. Season with salt and white pepper.