I believe this recipe is from a place where my parents used to buy char. The sauce is fantastic with fish, and in particular char. When I was visiting my parents my mother fried char fillets with the skin on in butter and served it with scallops, fried spring onions, boiled carrots and potatoes. And this sauce. Everything was lovely on its own, but the sauce took this dish to a whole new level. We ate and we ate and had to wait a few hours until we had room for dessert. 🙂

The recipe serves four, but if you are like me and like your sauce, especially with fish, then it is a good idea to make a bit more. It is so wonderful it just disappears.

Herb sauce, serves 4

50 g butter

250 ml creme fraiche

200 ml milk

50 ml dry white wine

1 tsp dijon mustard

concentrated fish stock

3 egg yolks

20 g mixed fresh herbs

1/5 lime, the zest

salt & pepper

Mix all the ingredients apart from the yolks and herbs in a saucepan. Stir until it has boiled for a few minutes. Then add the sauce to the yolks bit by bit until they have soaked up everything. Heat the sauce up so it thickens but it must not boil. Throw in the herbs and serve.