Creamy Dill Sauce

This sauce (bowl on the left) goes well with any kind of steamed fresh water fish such as trout or salmon.JD8-1 (1)

  • 80 g onions
  • 1 tbsp butter
  • 1 tsp flour
  • 250 ml milk
  • 200 ml cream
  • 1 bayleaf
  • salt, pepper
  • 2 bunches fresh dill
  • dash of lemon juice

Peel and chop the onions. In a sauteuse heat the butter and sweat the onions. Dust with the flour, constantly stir and sweat until translucent without taking colour. Add the milk and cream, add bayleaf and season with salt and pepper. Let the sauce simmer, on very low heat, for about 20 minutes. Meanwhile wash and shake dry the dill and chop it finely. Strain the sauce through a fine sieve and stir in the chopped dill. Season more if necessary.


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