Champagne Leek and Lemon Cream

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

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