Gingered Apple Cream Sauce


  • 2 tablespoons butter
  • 2 leeks, white part only, thinly sliced
  • 1 Granny Smith apple, diced
  • 2 green bell pepper, diced
  • 2/3 cup sliced ginger root, unpeeled
  • 2 cups apple juice
  • 2 cups heavy cream
  • 1/4 cup balsamic vinegar
  • s/p -- to taste


  • Fish of choice: sturgion, halibut,
  • shrimp, salmon, cod, monkfish, trout, red
  • snapper. Figure about 4-6 oz. per person
  • depending on what else is being served.
  • Garnish with leek and bell peppers if
  • desired.
  • Melt butter in saute pan. Saute the leek, appe, pepper, and gingerroot over low heat until apple is soft and begins to fall apart, about 10 minutes. Add apple juice.
  • Puree this mixture. Press through fine strainer or cheesecloth into a saucepan. Add cream, vinegar, salt and pepper. Keep hot in double boiler until ready to serve.
  • Saute fish in butter. Serve fish in puddle of sauce and garnish with leek and bell pepper, julienned.


  • Description:
  • "The first time I tasted this sauce was with a white firm fish...the
  • perfect Northwest presentation. It was delicious...the credit goes to
  • my son, Andy who made it perfectly!"
  • Source:
  • "Cooking Across America"
  • SERVINGS: 12
  • SOURCE: Bernard of my favorite cookbook authors!