Credit to @nathanoutlaw Roast Turbot, Lemon & Thyme sauce. First dish on the menu when we opened @outlawsnewroad after lockdown one. ??♂️ For the lemon butter sauce
2 small shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 lemongrass stem, tough outer layers removed, finely sliced
100ml white wine
50ml double cream
250g unsalted butter, in small pieces
1 sprig of thyme
Picked thyme leaves
To make the lemon sauce, put the shallots, garlic, lemongrass and wine in a pan and cook until the wine has almost totally reduced. Add the cream and turn the heat down low. Now add the butter, piece by piece, whisking all the time; do not allow the sauce to boil or it will split. Once all the butter is incorporated, season with salt and pepper to taste. Strain the sauce through a sieve into a bowl and cover the surface with cling film or baking parchment to prevent a skin forming. Keep warm
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