WHITEFISH with LEMON BLACKBERRY SAUCE
~ Adapted from Cross village: A Selection of Tastes, Art, and Memories
6 boned and skinned whitefish fillets
2 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 Tbsp. chopped green inions
4 Tbsp. Blackberry Brandy
4 cups sour cream
1/2 tsp. dill
juice & zest of 1 lemon
1/4 tsp. freshly ground black pepper
pint of fresh blackberries
- Melt butter in large saute pan. Add oil and raise heat slightly. Saute whitefish for a few minutes on each side until flakey (about 4-7 minutes depending on thickness). Carefully remove to heated platter and keep warm.
- Saute onions in same pan until soft and transparent. Raise heat, add Blackberry Brandy and stir until thickened. Lower heat and whisk in sour cream, lemon juice and zest, and pepper, stirring constantly. Do not boil or sauce will curdle.
- Ladle a bit of sauce on heated plate, top with whitefish and a bit more sauce. Garnish with fresh blackberries. (Serves 6)