Of everything we prepared that morning, a simple pan fried haddock with this lemon-garlic butter sauce was the most delectable. To make the sauce first you combine clam juice (can sub chicken stock), milk, dry sherry, shallots, and garlic. Bring it all to a simmer and let it boil until it has reduced by half. In a separate pan, make a roux with a tablespoon each of butter and flour. Then add the reduced clam juice sherry mixture to the pot.
It’s All About the Butter
After that comes the butter. There’s a lot of butter in this sauce which is why it tastes so good! But to incorporate the butter without having the sauce break, you have to do it slowly. Just whisk in a couple tablespoons at a time. Then stir in some lemon juice, add some salt and white pepper, and you are ready to serve! The sauce is perfect for fish and seafood, or simply tossed with pasta. Need to make ahead? Just chill until you need it, and reheat on the stovetop or heat in the microwave for a few seconds until it loosens and warms up. Heat on medium high heat and let simmer until the liquids have reduced by about half. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).
