1. **Prepare the Lemon:**
– Grate the zest of the lemon and squeeze it to extract the juice.
2. **Melt the Butter:**
– In a saucepan, melt the butter over medium heat.
3. **Cook the Shallot:**
– Add the finely chopped shallot and sauté until it becomes translucent.
4. **Deglaze with White Wine:**
– Pour the white wine into the saucepan and let it reduce by half.
5. **Add the Cream:**
– Stir in the heavy cream and mix well. Let it cook on low heat for 2-3 minutes.
6. **Add the Lemon:**
– Add the lemon zest and juice. Mix well and let it simmer for another 2-3 minutes.
7. **Season:**
– Season with salt and pepper to taste.
8. **Finish:**
– Optionally, add fresh chopped parsley for a final touch.
### Use:
Pour this warm lemon sauce over your cooked fish (grilled, pan-seared, or baked). It pairs perfectly with white fish such as cod, salmon, or sole.
Enjoy your meal!
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