Creamy Dill Sauce for Smoked or Poached Fish
Elevate your seafood dishes with this luscious Creamy Dill Sauce, perfectly crafted to complement the delicate flavors of smoked or poached fish. Combining the richness of heavy cream with the bright, herbaceous notes of fresh dill and a hint of zesty lemon juice, this versatile sauce strikes the ideal balance between indulgent and refreshing. A quick roux made with butter and flour ensures a velvety texture, while Dijon mustard and garlic add depth and a subtle tang. Ready in just 15 minutes, this easy yet elegant sauce is an excellent choice for weeknight dinners or special occasions. Serve generously over your favorite fish and garnish with a sprinkle of fresh dill for a restaurant-quality finish. Keywords: creamy dill sauce, fish sauce recipe, easy dill sauce, smoked fish topping, poached fish sauce.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 1 clove, minced Garlic
- 1 tablespoon All-purpose flour
- 1 cup Fish stock or chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons, finely chopped Fresh dill
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
In a medium saucepan, melt the unsalted butter over medium heat.
Add the finely chopped shallot and minced garlic to the saucepan. Sauté until the shallot is soft and translucent, about 2 minutes.
Sprinkle the all-purpose flour into the saucepan and whisk constantly for 1 minute to create a roux. This will help thicken the sauce.
Gradually pour in the fish stock (or chicken stock) while whisking continuously to prevent lumps from forming. Allow the mixture to simmer for 2–3 minutes until it slightly thickens.
Stir in the heavy cream and reduce the heat to low. Let it gently cook for another 2 minutes, stirring occasionally.
Add finely chopped fresh dill, lemon juice, Dijon mustard, salt, and black pepper to the saucepan. Stir until well combined and heated through.
Taste and adjust seasoning if needed. Add more dill or lemon juice for a more pronounced flavor, if desired.
Remove the sauce from the heat and let it cool slightly before serving. It should have a creamy consistency that clings to the fish.
Serve the sauce warm over smoked or poached fish. Garnish with extra dill, if desired.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
