Lemon Sauce For Grilled Trout

Ingredients

2 small shallots
1 cup minced fresh flat-leaf parsley
1 lemon
3 tablespoons white wine vinegar
1/2 cup olive oil
salt and pepper to taste

Directions

Dice the shallots. Mince the parsley. Remove zest from lemon with a knife or vegetable peeler and cut first into very thin strips and then crosswise into tiny dice. Squeeze about 1/4 cup juice from lemon. Strain. In a bowl, stir together the shallots, parsley, zest, lemon juice, vinegar, and olive oil. Season with salt and pepper. Cut the remaining lemon into very thin slices for stuffing fish cavities. This can be made two hours ahead of serving as a sauce on fish. Yields: 3/4 cup. An uncooked sauce resembling a vinaigrette. This uncooked sauce is the perfect complement to delicate-fleshed trout. You can substitute arugula or chervil for some of the parsley in the sauce.

Go Back To Sauces