This is one of the easiest sauces I know. It goes perfectly with any white fish. We cook our fish in a sous vide for 30 minutes at 60C. You can gently pan fry your fish for a few minutes each side instead.
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: Scottish
Serves: 2
Ingredients
25 gr butter
6 anchovy fillets
4 small sprigs rosemary, chopped
100 gr /half sachet It's so Mango or similar
2 cm piece fresh ginger finely chopped
Squeeze lemon juice
Instructions
Put all of the ingredient except butter into a saucepan and heat to a simmer. Whisk in butter. Add water to thin to your preferred consistency. Keep warm until you are ready to serve your fish.
Serve.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2012/01/04/the-perfect-sauce-for-fish/