John Myers
Mustard Dill Sauche – Delicious with Fish
The perfect mustard dill sauche – delicious with fish recipe with a picture and simple step-by-step instructions.
- 1 piece Shallot (40g)
- 100 g Creme fraiche Cheese
- 100 ml Cream
- 30 g Butter
- 1 tbsp Chopped dill tips
- 0,5 tsp Wheat flour (type 405)
- 0,5 tsp Medium hot mustard
- 0,5 tsp Coarse Dijon mustard
- 1 tsp Sea-Salt
- 1 tsp Sugar
- Peel the shallot and dice it very finely. Place a saucepan on the hob over medium heat and add the butter. As soon as the butter has melted, add the shallot cubes and sweat until translucent.
- Then add the flour, sweat briefly and then add the cream and crème fraîche to the pan. Reduce the heat to a low flame. Now season the sauce with salt and sugar and let it simmer gently for 10 minutes with the lid closed.
- In the meantime, wash the dill, shake it dry and pluck the tips off. Cut the dill tips into small pieces with a very sharp knife.
- Add the two types of mustard to the sauce and stir well, switch off the hob and add the dill to the sauce. Let steep for two minutes, season again to taste and serve.
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