Seafood Sauce for Pan Seared Fish Recipe

July 23, 2012 0 Comments

Seafood Sauce Recipe

Seafood Sauce Recipe

If you are looking for a sauce to finish your favorite pan seared fish like scrod, flounder, haddock or orange roughy, you will love this sauce. It’s made with a lobster stock reduction (see sources below) and will let you make restaurant quality sauces at home in minutes. It really is one of the finest products I know on the market if you want to make classic soups and sauces.

If you want to make your own seafood glace, start with a homemade shellfish stock and reduce it down by half.

Seafood Sauce for Pan Seared Fish

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 servings

Seafood Sauce for Pan Seared Fish


4 Tbs. Butter

1 cup Half & Half (half milk and half cream)

1 and 1/2 oz. Glace de Fruits de Mer Gold (see source below)

2 tablespoon basil pesto

1 tablespoon fresh lemon juice

1/4 cup Parmesan cheese - grated

How To Prepare At Home

The only prep is to get the ingredients together so you don't have to stop once you start making the sauce. If you buy ungrated cheese and I hope you do, now would be a good time to grate it.

In a sauce pan on medium high heat, add the butter and melt.

Add the Half & Half, Glace de Fruits de Mer Gold and whisk until blended.

Simmer the sauce, whisking until slightly reduced (by about 1/4).

Add the basil pesto, lemon juice and Parmesan cheese and whisk until thoroughly blended.

Remove from heat and serve.

That's it. Couldn't be more simple, but you won't believe how good it is because you are starting with a great base for the sauce.


Last modified on Sun 25 December 2016 2:02 pm

Filed in: Sauce Recipes

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