Lemon cheese sauce, due to its delicate creamy consistency and light citrus notes, serves as an ideal accompaniment to lean fish, seafood, steamed vegetables and lean poultry meat. Its main recipe is not complicated, but it opens up a wide scope for various variations.
It is necessary
-
- Basic recipe
- 2 tablespoons butter
- 2 tablespoons flour
- 1 glass of milk
- 1/4 teaspoon salt
- 1 pinch of black pepper
- 2 egg yolks
- 100 g of fatty spicy cheese
- 2 tablespoons lemon juice
- Chicken fillet with lemon cheese sauce
- 4 small chicken breast fillets
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry
- 1 egg white
- 2 tablespoons cornmeal
- 1 tablespoon vegetable oil
- salt and pepper
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 3 tablespoons caster sugar
- 2 teaspoons corn flour
- 6 tablespoons of water
- 1/2 cup grated spicy fatty cheese
- coriander leaves and lemon wedges for garnish
Instructions
Step 1
Basic recipe
Melt the butter in a saucepan over low heat. Add flour, fry, stirring constantly, until a distinct nutty flavor and light golden brown color. Slowly pour milk at room temperature into flour, whisking the mixture with a whisk. Simmer over low heat, not forgetting to stir until a velvety thickened consistency. Season with salt and pepper. Remove from heat.
Step 2
In a bowl, beat the yolks a little and add some of the hot, but not boiling, sauce. Whisk and add the remaining sauce, making sure to beat. Grate the cheese on a fine grater. Pour into sauce, add lemon juice. Pour the sauce into a saucepan and heat for 1-2 minutes over low heat, stirring occasionally. The finished sauce is smooth and thick.
Step 3
Chicken fillet with lemon cheese sauce
Wash the chicken fillet, pat dry and place in a single layer in a shallow bowl. Prepare the marinade by mixing sesame oil with sherry, adding 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour it over the chicken, cover with a lid or cling film and refrigerate for 15-30 minutes.
Step 4
Whisk the protein in a small bowl, add the cornmeal to it, and mix well to avoid lumps. Pour the mixture over the fillet, use the tongs to rotate the chicken so that the lezion envelops it on all sides. In a frying pan, or better in a wok, heat the vegetable oil and fry the fillets until golden brown. Use the cooking tongs to turn the chicken over to prevent the oil splashing from scalding your skin.
Step 5
Make a sauce. In a small saucepan, combine the lemon and lime juices, dilute the flour with water and pour over the citrus fruits. Add 1/4 teaspoon each pepper and salt. Simmer, stirring occasionally, until the sauce is smooth, thick and velvety. Add cheese, stir well, heat for 1-2 minutes and remove sauce from heat.
Step 6
Cut the chicken into pieces and place on warmed plates. Pour over the sauce, sprinkle with coriander leaves and garnish with lemon wedges. Serve immediately.
