Cream sauce for fish from cream

Step-by-step cooking

1. Step 1:

   

   How to make a creamy sauce for fish? Prepare the products. You can take any cream. Since there is butter in the sauce, I would not advise absolutely fatty ones, it will turn out very high in calories. 10 or 20% fat content is the most suitable. I have ground black pepper and sweet paprika. I didn't take any greens, but you can use any fresh or dried. Squeeze the juice out of half a lemon. If desired, you can remove a little zest.

2. Step 2:

   

   First melt the butter on the stove. This should be done on a small fire in a bowl with a thick bottom, otherwise the oil may burn. Do not bring to a boil, as soon as almost all the butter melts - remove from the heat, the remains will melt from the heat by themselves. You can melt the butter in the microwave.

3. Step 3:

   

   Fry the flour in a dry frying pan until creamy. Again, watch carefully, it can burn out quickly. Choose thick pans and stir the flour constantly. The longer the flour is fried, the more pronounced the taste of the sauce will be.

5. Step 4:

   

   Add flour to melted butter, mix. Put it on a small fire. Pour in the cream in a thin stream, stirring actively with a whisk. Keep on fire for a couple of minutes. Do not forget to mix the contents with a whisk. The sauce will start to thicken noticeably. From this moment on, do not leave the stove and actively work with a whisk. Cook the sauce until thick.

6. Step 5:

   

   When the sauce reaches the consistency you need, pour in the squeezed lemon juice, add salt and pepper to taste. Stir and remove from heat. When the sauce cools down, it will become even thicker, keep this in mind. You can serve it right there, hot. Or cool it - as you like.