Champagne Leek and Lemon Cream

Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(5)
Most Helpful

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!!!!!

Tisme August 02, 2007

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

**Mandy** June 30, 2007

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.

Pot Scrubber May 16, 2007

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