The best part about growing herbs at home is that it is a great source of inspiration for dinner. My cilantro was flowering and it needed to be used. I had also been wanting to use the lemon verbena (native of Chile and called cedrón) growing in my yard. If you’ve ever smelled lemon verbena, you know how incredible a scent it has. I highly recommend that everyone grows this herb. It is magnificent.
I did a Google search for these ingredients and I stumbled upon a recipe from http://www.flahertywines.com. I’m a shoot from the hip kind of cook and I like to use other recipes for inspiration and guidance and then adjust based on the ingredients I have and my personal taste. Here is my version of the cilantro and lemon verbena sauce.
- 7 tablespoons unsalted butter, divided (2 tablespoons for sauté and 5 for emulsifying)
- 2 tablespoons chopped shallot
- 1 cup white wine
- 3/4 tablespoon freshly squeezed lemon juice
- 1/2 cup (packed) lemon verbena leaves (stems removed)
- 3/4 cup (packed) cilantro leaves
- Cilantro flowers – put in separate bowl to be used for garnish
- 1 tsp. salt (and to taste)
- Freshly ground black pepper
- Melt two tablespoons of butter in a large saucepan and sauté the shallot until it’s translucent.
- Add the white wine, lemon juice, and salt cook until it’s reduced by almost half.
- Remove from the heat and quickly whisk in the remaining five tablespoons of butter. The sauce will emulsify.
- Set it aside into a smaller sauce pan (off of heat).
- Choose a mild white fish – this sauce is enough for 1 to 1.5 pounds of fish.
- Mix flour, 1 tsp of salt and fresh cracked pepper into a bowl. Flour each side of the fish.
- Melt 1 large pat of butter (in the same pan that the sauce was prepared) and sauté the white fish until light brown on both sides (careful not to overcook the fish).