Creamy Dill Sauce for Seafood
Makes about 2/3 cup
I love the flavor of dill with seafood. This sauce is excellent with all kinds of fish. If the fish was sautéed, use that pan to make the sauce and scrape up the bits in the bottom for extra flavor, as in the recipe in the similar and related recipes links.
- 2 tablespoons dry white wine
- Juice of 1/2 lemon
- 2/3 cup heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Heat a medium saucepan over medium-high heat (or use the skillet in which the fish was cooked). Add the wine and lemon juice; bring to a boil. Add the cream. Simmer until well-combined and cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning.
Notes: This recipe easily makes enough sauce for four to six fish fillets, depending on amount desired. A little goes a long way.