Seafood Sauce for Salmon

By JimMac

Just as delicious and great for those who cannot eat shellfish, try substituting Fumet de Poisson Gold (fish stock) for the Glace de Fruits de Mer Gold (lobster stock)

I think you will love both sauces equally well.

Ingredients

• 4 Tbs. Butter
• 1 cup Half & Half (half milk/half cream)
• 1-1/2 oz. Glace de Fruits de Mer Gold (lobster stock)
• 2 Tbs. Fresh Dill, chopped
• 1 Tbs. Fresh Lemon Juice
• 1/4 cup Parmesan Cheese

Details

Servings 4

Preparation

Step 1

1. In a saucepan on medium high heat, add the butter and melt.
2. Add the Half & Half and Glace de Fruits de Mer Gold (lobster stock) and whisk until blended.
3. Simmer the sauce, whisking until slightly reduced (by about 1/4).
4. Add the dill, lemon juice and parmesan cheese and whisk until thoroughly blended.
5. Remove from heat and serve.