Herb Cheese Sauce for Fish

From: Zurie

On May 15, 2008

Made for Photo Tag, May 2008. You deserve 5 stars, because completely inadvertently I left out the flour ... Yet the sauce still came out perfectly delicious. I offer this reason: I had to use up the last of a really, really thick creme fraiche, lovely to cook with, and I also used more Parmesan, maybe 2 - 3 tablespoons, because I thought 4 teaspoons sounded very little. So the hot sauce ended up beautifully thick and not runny at all, as can be seen on the photograph!! In fact, if I'd added the flour, it would have been too thick because of my cream and the extra Parmesan. The taste was absolutely spot-on, with the lemon and herbs just coming through nicely. An ideal sauce for pan-fried fillets. I used fillets from a South African white-fleshed sea fish called Roman, which has a nice reddish skin and a mild flavour. Thanks, Engrossed!!

From: Chef Potts

On Sep 12, 2007

Three of us have just demolished this which was served over steamed vegetables and a quarter of a deli roast chicken. I was apprehensive that it would have a raw flour taste if the flour was not cooked off first before other ingredients were added but this did not happen. Could not get out to the herb garden (it was bucketing down rain) so used a teaspoon of dried mixed italian herbs. Used a whisk to stir together to smooth out the lumpy cottage cheese. I also think this would make a great dip (served warm) for vegetables. Thank you Engrossed :yummy: Made for Newest ZAAR Tag game.