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Mushroom & Dill Sauce. |
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#1 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Mushroom & Dill Sauce.
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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#2 |
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Join Date: Jun 2005
Posts: 12,381
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Sorry I may just be being thick
but where do the mushrooms come into it?
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Sorry I may just be being thick
but where do the mushrooms come into it?![]()
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#4 |
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Join Date: Jun 2005
Posts: 12,381
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Quote:
Oops! Finely chopped mushrooms to be sauteed with the shallots!
![]() ![]() 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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#5 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
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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but where do the mushrooms come into it?