This blend makes finishing sauces a breeze. Add to cream-based or white wine sauces for fish, or create a butter sauce by heating this spice in butter until lightly browned and spoon over cooked fish. Mix with cream, sherry or white wine and use to baste fish. Alternatively, mix spice 1:3 with olive oil and use to coat whole fish or fillets. Contains salt, but depending on use, add more to taste.