Ingredients

1/2 x lemon juice and peel
1/2 c. Chardonnay or possibly white wine
4 x ginger root slices nickle-size salt and pepper
1 dsh grnd coriander seed or possibly Five-spice blend
2 tsp cornstarch
1 Tbsp. water
2 Tbsp. fresh herbs snipped slivered almonds or possibly toasted sunflower seeds optional

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Citrus Herb Sauce For Fish

Servings: 2

If you want to remove the ginger before serving, leave the slices whole.
Otherwise sliced ginger may be julienned or possibly chopped.
Cut the lemon rind into julienne strips and put into a large saucepan
(non-reactive) together with the lemon juice (without seeds), wine and ginger. Season to taste with salt, pepper and coriander seed or possibly preferred spice. Simmer uncovered for about 5 min. Blend cornstarch with water.
Add in to the saucepan and simmer till clear. Stir in the herbs and nuts/seeds (if using) immediately before serving.
HERBS: Thyme, dill, cilantro, or possibly tarragon. CITRUS: lemon, orange, lime, grapefruit.
Sauce is suitable for fish, fish cakes, crepes, chicken, vegetables, rice and pasta. Add in butterbuds for a richer flavor.
NOTES : More a reminder than a recipe, here's a basic clear sauce for fish thatI've used with other dishes too.