Lemon and dill cream sauce
I made it!
13 people made this
This sauce is absolutely delicious and can be had with pretty much any type of fish or even chicken. I like it with atlantic salmon the most, and generally serve it with a garlic mash and sauteed greens. After I couldn't find the original recipe I had to do a trial and error run with the sauce but am confident I now have it better than the original.
1 tbsp plain flour
1 tbsp cornflour
2 tbsp fresh dill - finely chopped
100ml cooking cream or fresh cream
1 1/2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 egg - at room temperature
5 min › Cook:
5 min › Extra time:
5 min setting › Ready in:
Melt butter over low heat in small saucepan/pot, when fully melted and just starting to bubble remove from heat
Combine the flours then mix into melted butter with a fork to make a smooth paste
Add the dill to the paste and combine well
Add a quarter of the cream and whisk into paste until smooth, then gradually whisk in the remainder of the cream
Whisk through lemon juice until sauce is smooth and combined well
Add salt and pepper then return to low-med heat and stir constantly until heated through and starting to thicken
Whisk the egg before adding to the sauce, then whisk egg through sauce until combined well and smooth
Allow sauce to stand for 5 minutes before serving to allow for it to settle and thicken slightly
Serve with Atlantic Salmon, other seafood or chicken. ENJOY! Substitution
You can omit the lemon juice and add 1/4 cup of white wine instead for a different flavour - it makes for a thinner sauce but is still delicious.
Thank you! It was so easy and tasty!!
- 07 Oct 2014
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