This recipe comes from a Japanese cookbook called “Tare, Sauce, Ajitsuke” published by Ikeda Shoten. It’s a chunky sauce more like marmalade then mustard and good change of pace to a lemon wedge next to your fish.
1 clolve garlic
2 Tbsp butter
2 Tbsp white wine
salt & pepper to taste
Wash the lemon, slice it into very thin rounds and sprinkle with a little bit of salt. Mince the garlic. Melt 1 tablespooon of butter in a frying pan over medium heat. Add the lemon slices and garlic, mix with butter and add the wine. Remove from heat before the lemons or garlic begin to brown. Season to taste with salt and pepper. Top with remaining butter. Serve over pan-fried fish.Posted by kuri at March 02, 2006 05:46 PM