I made this to go with my pan fried sea bream fillets – to make it a little bit more exciting for the people over 12 in the family 🙂
My husband’s first response on trying this was “Well, it’s unusual…!”, but as he came back for seconds and thirds, I’m thinking it was unusual in a good way. We both enjoyed it, so if you’re looking for something ‘unusual’ but tasty, then this may be the sauce for you!
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Ingredients
- 1/2 tbsp odourless/mild coconut oil
- 1 leek
- 1/2 cup coconut milk
- 1/8 tsp salt
- freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice or 1 1/2 if you like it really lemony!
Ingredients
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Instructions
- Slice the leek length-ways almost to the base and wash any dirt or silt out that may have settled within the layers. Then chop into approx 5mm slices.
- Melt the coconut oil in a frying pan and fry the leek (with the lid on) for about 4 minutes to soften it, until it's just starting to brown.
- Add the rest of the ingredients and heat the sauce through. You could serve it like this as a sauce if you wish, or...
- Put it in your blender and blend until it's a smooth puree. Serve with a fish of your choice.
I served it with sea bream, mini roast potatoes and sprouting brocolli, but I think it would complement many different types of fish well so feel free to experiment!
