Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...
Spread the butter on top of each salmon ... should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz until finely chopped.
This week’s recipe, which features a classic combination of steamed salmon and lemon caper butter, is a snap to ... Spoon the sauce over the fish to coat. Add the parsley leaves and serve ...
Here’s how to make salmon sing: Pair it with butter ... garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve.
Start by preparing your chicken breasts. Turn each one upside down and remove the mini fillet. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife ...
moist and full of lemon flavour. It is easy to make and needs just four ingredients." She's put a unique spin on this classic bake, detailing: "Unlike most cakes, you don't need any butter or oil.