Ginger Lemon Sauce – with Fish

Roast chili pepper briefly in oven – until skin blisters. Peel, seed and finely dice. Set aside.

Clean and chop the ginger. Place water, juice of one lemon, ginger and sugar in a saucepan and bring to a boil over high heat.

Reduce the heat again and simmer for thirty minutes until slightly thickened. Then mash everything together, strain through a fine sieve.

Bring the wine and fish stock to a simmer in a wide saucepan. Within twenty to twenty-five minutes, boil to about one-tenth of the original mass.

(Can be prepared up to here a tiny bit in advance) Fold in ginger puree and heavy cream and gently billow for another ten min until it forms a film on the back of a spoon.

Add chili pepper, season strongly with lime juice, salt and freshly ground pepper.

Serve with: fish, poultry.

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