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Sauce
1/4 garlic clove, pared, chopped
6 dill weed sprigs
1/2 shallot, pared, chopped
10 oz. fish stock
6 oz. dry white wine
8 oz. heavy cream |
3 Tbsp. unsalted butter, chilled
1 Tbsp. Dijon style mustard
1 Tbsp. dill weed, chopped
lemon juice, to taste
salt and pepper, to taste |
Place garlic, dill sprigs, shallot, fish stock and wine
in sauté pan; heat to boiling. Rapidly reduce by three fourths.
Add cream; simmer for 5 minutes. Gradually add chilled butter, whisking
after each addition. Stir in mustard, chopped dill and lemon juice. Season
with salt and pepper.
Serves: 6
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