Creamy Dill Sauce

This sauce is excellent with all sorts of fish, especially if you use the pan in which the fish was prepared and scrape up the bits to get extra flavor.

2 tablespoons dry white wine
Juice of 1/2 lemon
2/3 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.

Makes about 2/3 cup