Sauce Mousseuse (Frothy Butter Sauce for Boiled Fish)

Ingredients

• 500 grammes butter
• 8 grammes fine salt
• juice of a quarter of a lemon
• 4 décilitres cold water
• 4 tablespoonfuls firm whipped cream

Instructions

1. Pass boiling water through a small sauté pan and wipe it well.
2. Put in the worked and well softened butter and season it with the fine salt.
3. Work it with the whisk, adding the lemon juice and the cold water little by little.
4. Last of all, incorporate the firm whipped cream.
5. Serve with boiled fish, whose own heat is enough to melt the butter.