Recipe

Pan fried coley with lemon beurre blanc

In another effort to increase my sauce experience I had a quick go at a beurre blanc to go with some coley I was having for tea.

I again turned to Michelle Roux’s excellent Sauces book for the basic recipe. The original recipe was for twice as much sauce and used cream but I decided for the fish that a lemon zing was more suitable. Continue reading “Pan fried coley with lemon beurre blanc”