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Cream dip for grilled freshwater fish

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Ingredients for 8 servings:

  • 125 g double cream
  • 125 g crème fraîche
  • 1 tbsp honey (forest honey)
  • 1 tbsp sweet Bavarian mustard
  • 1 tbsp parsley, flat, finely chopped
  • 1 tbsp dill tips, finely chopped
  • 1 lemon(s), untreated, only the zest
  • ¼ bunch lemon balm, leaves only, finely chopped
  • 100 ml cream
  • Salt
  • lemon juice
  • Tabasco

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix all ingredients, including the cream, thoroughly. Season to taste with salt, Tabasco, and lemon juice. It tastes especially good with trout. It can also be served with salmon, but in my opinion, it’s a bit too rich. But if that doesn’t bother you…it’ll taste good that way too!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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