Lemony bright, creamy and buttery without being heavy this recipe idea I am happily bringing home to you from my recent trip to South Africa. These are my favorite souvenirs, the food idea ones that allow me to via my kitchen table transport us back to a place where we really enjoyed ourselves relaxing. I love my home but it’s much work and it’s not a vacation. Two weeks ago I was introduced to this sauce during our travels and in South Africa it is served along with Piri-Piri (an African/Portuguese chile sauce) and Garlic Butter Sauce with all of their grilled and steamed seafood dishes. A plate of shellfish or fish was always accompanied by 3 small pitchers or ramekins of these sauces. That awesome platter was local mussels, Prince Prawns from Mozambique (right up the coast from South Africa) and Patagonian Calamari (WOW, thicker than our Atlantic and Mediterranean types but as soft as butter, amazing), a scoop of rice with peppers and onions and the three sauces. This meal was had at the TWO OCEANS RESTAURANT where we had spectacular views of the tip of Africa (Cape of Good Hope) where the Indian and Atlantic Oceans converge. Top lifetime dining experiences, even if the food sucked it would have been amazing but the food rocked our world and so it was just the best, as was the whole trip. Wild baboons completed the whole experience as they romped outside of the restaurant and around our parked cars. It was on this wonderful vacation that my oldest daughter decided the seafood looked just too good (maybe it was the surroundings that helped influence her) and she asked to try the mussels in the LEMON BUTTER SAUCE. One taste and she was hooked. Seriously, HOW COULD YOU NOT BE??? Yes a simple butter, lemon and cream sauce is addictive enough that less than a week after getting home A FOOD OBSESSION (me) had to try the recipe out in our home kitchen (the AFO KITCHEN).
Online I found a recipe from the OCEAN BASKET, which I’ll say is the South African equivalent of the U.S. chain Red Lobster with a very big difference, the seafood was AMAZING at the Ocean Basket. These were not farm raised preservative shot-up shrimp, these were fresh then probably frozen prawns, split with their heads and shells still attached for grilling. Superior seafood. Anyhow it’s very hard to contain my excitement for this trip and most of the food I ate/encountered so this will be the first of many home experiments I will share with you based on the trip.
Here’s the sauce:
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This rich, creamy lemon sauce is delicious served with fish. You can also add other spices to it for extra flavour such as garlic or mixed fish spice.
125ml (1/2 cup) thickened cream
20g butter (if you are using unsalted butter, add salt to taste)
1 1/2 tablespoons (30ml) fresh lemon juice
1 tablespoon finely chopped parsley
Heat cream to just below boiling point, do not boil
Add butter, lemon juice and parsley and stir until butter is melted and mixture is smooth.
If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency.
If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.