This creamy lemon sauce is a butter sauce. It is a perfect accompaniment to hearty fish dishes and especially with fried wolffish fillet with breakfast bacon.
The combination of the creaminess of the sauce, the freshness of the lemon juice and the anise-ness of the dill form a perfect marriage.
Be careful not to boil the sauce again once you have beaten in the butter and egg yolk. The sauce will then curdle and the egg will coagulate. Therefore, prepare the sauce completely and only finish it with the butter and egg yolk just before serving. Then you have the perfectly airy sauce.
Butter Lemon Sauce with Dill
This creamy lemon sauce is a perfect accompaniment to hearty fish dishes.
Servings: dl
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Ingredients
- 150 ml fish stock possibly made from a stock cube
- 150 ml whipped cream
- 1.5 lemon
- 35 grams butter
- 1 egg yolk
- ½ cup dill fresh
- pepper freshly ground
- Pinch of salt
Instructions
- Mix the whipped cream with the fish stock in a saucepan and let it reduce by half.
- Add the zest and juice of the lemon and let it evaporate a bit. Season the sauce lightly with freshly ground pepper and a pinch of salt if desired.
- Chop the dill finely and set this aside until just before serving.
- Bring the sauce to a vigorous boil once and then immediately reduce the heat. Add the butter and the egg yolk while beating the mixture and then beat it for another minute. Remove the mixture from the heat and continue beating it for another 2 minutes until a nice foamy sauce has formed. You can also do this with a hand blender if you wish.
- Stir in the dill and season it with some freshly ground black pepper if desired.
