Melon chili sauce

Ingredients for 2 servings:

• 1 lemon(s)
• 2 tbsp butter
• ½ tsp salt
• ½ tsp white pepper
• ¼ watermelon(s), cut into pieces
• 1 Pepper
• 1 tsp ginger powder
• 1 tsp chili flakes
• ½ tsp sweet paprika powder
• 3 tbsp, heaped honey
• 2 tsp vegetable broth
• 50 ml fish stock

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

goes very well with fish

Squeeze the lemon. Blend the lemon juice, salt, pepper, melon pieces, chili peppers, ginger powder, chili flakes, paprika, and fish stock in a blender until very finely ground. Heat the vegetable stock in a small saucepan. Add the blender pulp and honey, and simmer, stirring constantly, until a smooth sauce forms. Stir in the butter. Instead of the fish stock, you can also use the cooking fat from the fish if you’re cooking it at the same time. The sauce also makes a great preservative and canning dish.