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    You are in: Home / Recipes / Champagne Leek and Lemon Cream Recipe
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    Champagne Leek and Lemon Cream

    Champagne Leek and Lemon Cream. Photo by AmandaInOz

    1/1 Photo of Champagne Leek and Lemon Cream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    AmandaInOz's Note:

    I found this recipe on another site and decided to post it here because it's just so simple and tasty! We like to use this with a nice Australian Barramundi, but it's good with most white fish. It's the only fish dish that makes my husband lick his plate. Measurements are in American cups.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, melt butter over medium-high heat.
    2. 2
      Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
    3. 3
      Add champagne and reduce until 2-3 tablespoons remain.
    4. 4
      Add lemon juice and cook until liquid evaporates.
    5. 5
      Add cream and simmer until slightly reduced.
    6. 6
      Season with salt and pepper.
    7. 7
      Garnish with fresh dill.

    Ratings & Reviews:

    • on August 03, 2007

      55

      Amanda, This is a very easy and yummy recipe, we are not big fish eater's here, but everbody was quite happy when I served this up. The family loved it and it's great because now I have something a bit different to serve at dinner time!!! Very easy and very very tasty, and the best part...... You get to drink the left over champers!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2007

      55

      Yum Amanda, this was so lovely with our fish dinner, what a great recipe, a keeper for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2007

      55

      I made this to drizzle over a crab stuffed flounder... one of my favorite dishes. I usually make a hollandaise sauce for stuffed flounder and drizzle it over the fish and a side of steamed asparagus. I'm thinking I was wrong about the hollandaise... this sauce was VERY tasty! I think with tarragon instead of dill this would be very delicious over grilled or broiled seasoned chicken breasts... hmmmm.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Champagne Leek and Lemon Cream

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.1
     
    Calories from Fat 251
    79%
    Total Fat 27.9 g
    42%
    Saturated Fat 17.3 g
    86%
    Cholesterol 96.7 mg
    32%
    Sodium 74.6 mg
    3%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.4 g
    9%
    Protein 2.1 g
    4%

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