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Mushroom & Dill Sauce.


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Old 27-02-2009, 09:13
indianwells
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OK, last night I had a beautiful fresh fillet of Norwegian Halibut. I wanted a sauce that would do it justice and this one was absolutely gorgeous. It would also go very well with chicken, I would just substitute the Dill with Tarragon.

In a saute pan add a little olive oil and put in a finely chopped shallot and begin to saute. Add a splash of white wine vinegar and reduce until the vinegar has just about gone.
Add a glass of dry white wine and reduce right down to a tablespoon in the pan.
Add a cupful of chicken or vegetable stock (I used Marigold Swiss Vegetable Bouillon) and reduce until you have about a tablespoon of liquid.
That is the basis of your sauce. Don't skip the reductions or you won't have the depth of flavour.
Now add about 300ml of double cream and reduce to your required consistency. Now season, strain into a clean pan and stir through your chopped Dill. Serve.
If using Tarragon, remember it is quite strong so you won't need as much.
Try it, you won't be disappointed!
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Old 27-02-2009, 09:47
Granny Weatherwax
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Sorry I may just be being thick but where do the mushrooms come into it?
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Old 27-02-2009, 09:51
indianwells
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Sorry I may just be being thick but where do the mushrooms come into it?
Oops! Finely chopped mushrooms to be sauteed with the shallots!
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Old 27-02-2009, 09:53
Granny Weatherwax
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Oops! Finely chopped mushrooms to be sauteed with the shallots!
Cheers!

It sounds really nice, I'll keep it in mind and give it a try the next time I'm allowing myself cream.
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Old 27-02-2009, 09:55
indianwells
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Cheers!

It sounds really nice, I'll keep it in mind and give it a try the next time I'm allowing myself cream.
Not sure but low fat creme fraiche instead of cream might be ok? Most of the flavour comes from the earlier reductions.
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