Creamy Dill Sauce For Smoked Or Poached Fish Recipes

POACHED COD WITH DILL SAUCE

Steps:

• Season the fish with salt and pepper.
• Layer the onions on the bottom of the skillet.
• Add the crushed garlic cloves, fresh parsley leaves, white wine, dry bay leaf and peppercorns.
• Nestle the fish on top.
• Pour the evaporated milk over the fish. It should cover the fish almost completely.
• Sprinkle the Old Bay seasoning and add some salt and pepper to taste to the evaporated milk.
• Bring it to a boil and reduce the heat to a simmer. Keep the skillet covered and cook on low heat until the fish is cooked through, about 10-15 minutes.
• You can make this dish in the oven too.
• Arrange all the ingredients in a deep baking dish the same way you would in a skillet, or put the fish on the bottom and everything else on top.
• Cover with aluminum foil and place in a preheated 400 degree oven.
• Bake for 20-25 minutes until the fish easily flakes with a fork but isn't falling apart.
• Use a slotted spoon to gently take out the fish and spoon some of the delicious liquid over it.
• OR
• Strain the liquid through a fine mesh sieve and set is aside.
• In a skillet or small saucepan, melt butter and add the flour to it.
• Cook the flour until it's completely incorporated into the butter and starts to turn just a little bit golden.
• Pour in the white wine, whisking as you add it. Add the reserved poaching liquid. Cook for about 3 minutes, until the sauce thickens.
• Add fresh minced dill and pour over the fish.

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

QUICK CREAMY DILL SAUCE

Steps:

• Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.

CREAMY DILL SAUCE WITH MUSTARD & CAPERS

Steps:

• Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
• Allow to sit for an hour or two for the flavors to combine.

POACHED SALMON STEAKS WITH CREAMY DILL SAUCE

Steps:

• Bring 6 quarts water, 6 tablespoons lemon juice, lemon halves, 1 tablespoon salt, and the peppercorns to a boil in a large, wide pot. Reduce heat; let simmer.
• Season two salmon steaks with salt. Place one-quarter each of the fennel and onion and 2 sprigs each dill and parsley on a long sheet of parchment; top with salted steaks, one-quarter each fennel and onion, and 2 sprigs each dill and parsley. Fold parchment to make a packet. Repeat process to make another packet.
• With kitchen twine, tie one packet to a wire rack; place in pot. Cover; poach until cooked through, about 10 minutes.
• Use tongs and a spatula to transfer rack to a rimmed baking sheet. Carefully open packet. Remove skin and any brown fat; discard. Transfer fish to a platter, discarding vegetables; cover. Cook other packet. Reserve 1 tablespoon cooking liquid.
• Whisk mayonnaise, sour cream, 2 tablespoons lemon juice, and cooking liquid in a bowl. Stir in chopped dill and chives; season with salt and pepper. Garnish salmon with dill sprigs; serve with sauce.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

LOW CAL DILL SAUCE FOR POACHED FISH

Steps:

• Mix 1/2 cup milk, mustard, salt and dill weed in a sauce pan, stir and warm over medium heat.
• Mix the cornstarch with a tbsp of milk to dissolve it.
• Add cornstarch to the milk, stir and bring to a slow boil, lower heat and continue to cook for 2 minutes.
• Just before serving stir in lemon juice.

CREAMY DILL SAUCE

Steps:

• Mix all together until smooth and creamy and store in refrigerator.