Sauce, Foaming Butter Sauce
- 2 to 3 tablespoons butter
- 4 tablespoons chopped pecans
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh herbs, such as chives or thyme
- Slowly cook butter and pecans in a skillet until the butter is nut brown and pecans look "crunchy."
- Add the lemon juice, salt, pepper, parsley and spices to the skillet, heating quickly.
- Pour Foaming Butter Sauce over cooked fish.
From www.recipegoldmine.com
Nutritional Information: -
Serves: -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/20/2005
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