Sauce Messine For Fish Recipes

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SAUCE MESSINE FOR FISH



Sauce Messine for Fish image

Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britain's liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as "perfectly exquisite" served with poached fish.

Provided by English_Rose

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon flour
2 ounces unsalted butter, soft
1 1/4 cups heavy cream
2 egg yolks
2 tablespoons tarragon, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
1/2 teaspoon lemon zest, finely grated
1 teaspoon French mustard
1 pinch salt and pepper
1 teaspoon lemon juice

Steps:

  • Blend the flour into the butter in a bowl that will sit over a pan of hot water.
  • Add the heavy cream, egg yolks, finely chopped tarragon, parsley and chives, finely grated lemon zest and French mustard.
  • Stir over simmering water until the sauce thickens, but don't let it boil.
  • Season with salt, pepper and a squeeze of lemon juice.

Nutrition Facts : Calories 393.9, Fat 41.2, SaturatedFat 25.2, Cholesterol 226.8, Sodium 36.1, Carbohydrate 4.4, Fiber 0.3, Sugar 0.2, Protein 3.6

SALMON WITH MESSINE SAUCE RECIPE - (4.7/5)



Salmon with Messine Sauce Recipe - (4.7/5) image

Provided by á-68271

Number Of Ingredients 12

2 salmon fillets
1 TBS butter
1 shallot finely chopped
1 tsp flour
1 cup heavy cream (use coffee creamer)
1 tsp Dijon mustard
1/2 tsp each of dried parsley and tarragon
1 TBS lemon juice
1 tsp capers
1/2 cup chardonnay wine
salt and pepper to taste
olive oil

Steps:

  • Brush salmon with olive oil and roast salmon for 12 minutes at 400o. Melt butter in a small pan and saute shallots until soft. Stir in flour and cook for two minutes. Remove from heat and stir in cream. Return to heat and bring to a boil. Add other ingredients and simmer for 5-10 minutes. Serve warm over salmon

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