Creamy cream and dill sauce for fish

Today we bring you a super simple sauce with many possibilities: creamy dill sauce for fish. Specifically, with salmon loins it is wonderful because the salmon with the dill make a perfect combination.

Although as you will see in the name, it is initially created to accompany fish, the reality is that it is so rich that we can use it for anything. For example: roasted or cooked potatoes, toast, asparagus, salads, dippeas, chicken skewers, smoked salmon with toast ... in short, whatever you like the most!

It is a very fast sauce that we will prepare in 8 minutes. As you will see, in the ingredients we include a little chilli because we love that spicy touch. But, of course, you can remove it directly or adjust the amount to your liking.

Once prepared, if you have any leftovers, you can keep it in the fridge, well covered, for a maximum of 4 days.

Creamy cream and dill sauce for fish

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Creamy cream and dill sauce for fish, ready in just 8 minutes.

• Irene Arcas

• Recipe type: sauces
• Calories: 350
• Rations: 4

• Cooking time: 8M
• Total time: 8M

Ingredients

• 60 g of leek (can be substituted for onion)
• 1 garlic clove
• 10 butter g
• 400 g of cream for cooking
• 50 g of brandy or some liquor (optional)
• 1 spoonful of fried tomato
• 1 / 2 teaspoon salt
• 2 sprigs of fresh dill (we used only the leaves)
• crumbled dried chilli (to taste)
• 1 teaspoon cornstarch

Preparation

1. We put the leek and garlic in the glass and chop 5 seconds, speed 5. With the spatula, we lower the ingredients to the bottom of the glass.

2. Add the butter and fry 3 minutes, temperature 120 ° C, speed 1.

3. Add the cream, brandy, salt, tomato, dill, chilli and cornstarch and program 5 minutes, temperature 90 ° C, speed 1,5.