observer Posted November 13, 2008 Report Share Posted November 13, 2008 Anyone know any good sauce recipes? Notice fish especially, tends to be dry and needs a good holandais to help it slip down, followed by a nice glass of white. Quote Link to comment Share on other sites More sharing options...
Steve the Original Posted November 15, 2008 Report Share Posted November 15, 2008 Hollandaise to fish?? whatever happend to Parsley sauce?? Steve Quote Link to comment Share on other sites More sharing options...
observer Posted November 15, 2008 Author Report Share Posted November 15, 2008 There's lots of different sauces - that's the point, Mornay for example for fish. Tried experimenting with one for my fillet steak: Knob of butter in the frying pan, followed by finely chopped - onion, garlic, chilli, mushrooms, soften then add milk - then tried adding an oxo cube, mustard and some HP steak sauce - quite tasty. Quote Link to comment Share on other sites More sharing options...
Tilly Posted November 28, 2008 Report Share Posted November 28, 2008 Lemon and Dill sauce goes with a lot of lighter fish and is really nice, I'll try and find a recipe for you. Quote Link to comment Share on other sites More sharing options...
Tilly Posted November 30, 2008 Report Share Posted November 30, 2008 Anyone know any good sauce recipes? Notice fish especially, tends to be dry and needs a good holandais to help it slip down, followed by a nice glass of white. As promised LEMON DILL SAUCE 3 tbsp. mayonnaise 2 tbsp. Dijon mustard 2 tbsp. lemon juice 2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill Mix mayonnaise, mustard, lemon juice, and dill in a jar. Refrigerate. Quote Link to comment Share on other sites More sharing options...
Tilly Posted November 30, 2008 Report Share Posted November 30, 2008 OR 250ml Yogurt 125ml Soured cream 1 Cucumber 1 garlic clove, crushed 1/2 tsp Black peppercorns, ground 4 Lemons, juice only bunch Dill Place all the ingredients for the dill sauce in an electric liquidiser and process until smooth. Can be warmed through gently before pouring over your fish. Quote Link to comment Share on other sites More sharing options...
observer Posted December 1, 2008 Author Report Share Posted December 1, 2008 Thanks Till; I'll try the Dill! Quote Link to comment Share on other sites More sharing options...
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