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Rhubarb butter sauce for fish recipe image

Print Rhubarb butter sauce for fish

Try serving this with salmon cooked by placing it on a head of elderflower in a baking parchment parcel with a dash of white wine, then baking in a hot oven so the bag puffs up and the salmon steams inside. It's also good with other oily fish and with pork.


  • 500g rhubarb, cut into batons
  • 2 tsp sugar
  • Grated zest & juice of 1 orange
  • 150ml fish stock
  • 40g chilled butter, cut into small pieces


  1. Put the rhubarb, sugar, orange juice and zest in a pan and cook gently for about 15 minutes, until the rhubarb has broken down into a purée.
  2. Meanwhile, in a separate pan, boil the fish stock until reduced by half its volume. Stir in the rhubarb, season and cook for 5 minutes, then push through a sieve into a clean pan. Just before serving, heat the sauce and whisk in the pieces of butter a few at a time to give a glossy finish. Season to taste.
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