hello Ultra cuisine here in Blackpool this week I'm gonna show you how to make a quick lemon butter sauce at home coming over the trade is like a beurre blanc or lumpy like to make a lemon beurre blanc very quick easy easy sauce to make very tasty it very easy piece to do at home so in Greece which we need got some lemons here just taking up the the n bits of the lemon to use for the sauce just a few diced onions I've got here some white wine vinegar and I've actually got some whipping cream so all you do is put the pan onto the stove get it slightly warm mine already is little bit of vegetable oil into the bottom what will happen for it to be warm we're not burning a little bit of salting at this stage and the next thing needs do is that just a few diced onions into the pan the onions are starting to cook down couple things we need to do at this stage take some white wine vinegar there I've got about two to three fluid ounces what we'll do is add it that thing we need to do is add the lemon lemon juicer to squeeze some lemon in I actually add the pieces of lemon in there so we're trying to get as much flavor into the dish as possible again just drop the lemon in and I'm going to do is reduce it down by half so we're looking for a bit about calling this rate a liqueur and it will go to slightly syrupy at this stage to speed it along what you can do is actually increase the heat underneath the pan is what we're looking to do is actually reduce the sauce down to get that intense flavor coming out of the saw what we're going to eat this piece of fish some whipping cream or you can use double posh we're just going to swirl it around and felt we need a little bit more cream and we need to do this by the wreck of the eye where you really look in between three to four fluid ounce of cream and what we're going to do now is bring it back up to the boil again we're looking to reduce the sauce now the creams come to the Bott the boil it is reducing them and the flavors have got in there are the obviously the onion flavor we've got the white wine vinegar and most importantly the lemon so this is where you can see in there truly is reducing so I need to do now is just turn the heat down little bit taken on the bottom and just put it into the pan what this is going to do is the number of things is really thicken the sauce up at the same time give it a really thick luscious luscious flavor in there the best way I can describe it and it's actually going to polish the sauce and if we look him into the pan already just turn it down a little bit more the pan excited or the sauce we start them to get that glaze on top of it so all the properties just melt a little bit of butter in there so you can actually put bottom of the plate and what we can do at this stage you just put yourself to one side in a warmer area now I'm going to show you how to cook the piece of fish that we're actually going to see the sauce on top type of fishing rod to be using today is a piece of hate which you got from Fleetwood and all I've done with a piece of Hague is cut the fire little insertions into the fish so what it will cook very quickly until it look quite pretty on the plate so with the parent that much hot pan on the stove against a little bit vegetable oil and they're season the pan a little bit of salt if you're going to use pepper use white pepper black pepper with fish I've got the pan nice and hot slight smoke on it and all we need to do with the piece of paint is put it into the pan skin side down so put to the side just rewind intestine you got all of you to cut the piece of thing six cream in it if your fish is faster then cook cook it for longer let me give this day which is take your piece of height go straight underneath it don't you turn it over and then just keep the lemon squeeze the seeds on a straight on top of the piece of thing we can also do it on this side of ham and this coffee cake sitting could take 30 to 40 seconds to look through and then we need to start missing the plate ready so what on this side what piece of tape will this mean that this little lemon takes to show that we actually use this actual piece of lemon not that squeezy so the spinach we get Ricky to soak up the flavor is come out to the fish already it took adding taken 30 seconds to take you put the spinach that we've got there pop it in the tenth of the plate turn the heat up on the panel now we take the lemon sauce itself little stairs on the pan some people tend to drain the sauce up because of the young person I have used it gives a bit more body to the floor I think and then allow the spinach and that then all we need to do just take a little bit where Gribble's check the part knife take your piece of fish be careful as you can see all the little insurgents coming across the fish I think that's quite pretty if you just set it off so you can actually see the bit of spinach and then we have a lemon beurre blanc with spinach and a nice piece of felissa peg for platelet thank you very much you