DILL SAUCE (FOR POACHED FISH)

For this sauce we can use regular dill or even the summits of fennel bulbs (they share the same family)

Make 4 servings,

Ingredients :

- a small bunch dill (or summits of 2 or 3 fennel bulbs)

- 2 small shallots (or a big one) 

- 80 gr butter

- 10 cl white wine

- 3 tbsp lemon juice

- 30 gr flour

- 25 cl cream

- 40 cl fish stock (or the court-bouillon used to cook the fish)

- salt and ground pepper 

hake fish and stock fish

Prepare a fish stock* or a court-bouillon* and poach the fish of your choice in. When done reserve the fish covered with an aluminum foil in the oven (very low heat) with the aim of keeping it warm until we're preparing the sauce. So, we must be quite fast...

you can use dill or even fennel summits, the flavor is a bit different though.

Chop finely the dill. Blend together the cream, the fish stock (already seasoned) and the chopped dill.

cream, stock fish and chopped dill

Mince the shallots very finely and cook them in a small saucepan with the butter for about 2 minutes. When done deglaze with the white wine and lemon juice, cook until the wine evaporates completely. Then add the flour, stir and cook for more 1 minute. Pour very progressively the fish stock/cream mixture, cook until thick, creamy and smooth. Adjust salt and pepper. If it's too thick add some more stock.

final sauce

Ready to enjoy with your poached fish.

*Fish stock : it's made of heads and bones from fish and some aromatic vegetables cooked in unsalted water. Its flavor is stronger than the court-bouillon.

*Court bouillon : it's basically salted water and some aromatic vegetables like carrots, celery, onion, garlic, parsley, bay leaf etc... It has to cook a little while before poaching the fish in. 

Some translations :

dill = aneth (fr) ; aneto (pt)

fennel = fenouil (fr) ; funcho (pt)