Adapted from Julia Child's "The Way to Cook." Serve this with the Broiled Fish Steaks (yesterday's recipe.)
The juice of 1/2 lemon 4 or more tablespoons cold unsalted butter, cut into tablespoon-size pieces Kosher salt and freshly ground black pepper 3 tablespoons minced fresh parsley
Remove the fish to a platter or plates and keep warm in the turned-off oven, its door ajar. Swish the lemon juice in the baking dish, scraping into in any coagulated juices, then scrape the juices into a small saucepan. Rapidly boil them down until syrupy. Then, while still boiling, whisk in a piece of the butter, adding a new piece (with your fingers for quick action) as each has been almost incorporated. As soon as the last piece has ben almost absorbed, remove the pan from the heat. Taste, season if necessary, blend in the optional parsley, spoon the sauce over the fish, and serve.
Adapted from Julia Child's "The Way to Cook." Serve this with the Broiled Fish Steaks (yesterday's recipe.)
The juice of 1/2 lemon
4 or more tablespoons cold unsalted butter, cut into tablespoon-size pieces
Kosher salt and freshly ground black pepper
3 tablespoons minced fresh parsley
Remove the fish to a platter or plates and keep warm in the turned-off oven, its door ajar. Swish the lemon juice in the baking dish, scraping into in any coagulated juices, then scrape the juices into a small saucepan. Rapidly boil them down until syrupy. Then, while still boiling, whisk in a piece of the butter, adding a new piece (with your fingers for quick action) as each has been almost incorporated. As soon as the last piece has ben almost absorbed, remove the pan from the heat. Taste, season if necessary, blend in the optional parsley, spoon the sauce over the fish, and serve.