Dill sauce

A recipe for creamy dill sauce - for 1 litre

Main course sauce Dill


White fish sauce

150 ml Debic Culinaire Original

300 ml fish fumet

100 ml white wine

1 lemon

Dill purée

100 g dill

20 ml water

2 g salt

1 g xanthan gum


White fish sauce

For the sauce, heat the fish fumet with the wine and reduce by half.

Add the Debic Culinaire Original.

Reduce by one third and season if necessary with lemon juice and salt.

Dill purée

For the dill purée, briefly blanch the dill.

Blitz the dill in a food processor together with the water.

Pass through a fine sieve and whisk in the xanthan gum.

Pass through a fine sieve and set aside.

Finishing touch

Serving suggestions

Slowly heat the salmon in salted butter without colouring the salmon for approximately 3-4 minutes.

Leave to rest in the hot pan off the heat and sear the top of the salmon with a blowtorch.

Arrange the fish sauce in the centre and drizzle a zigzag pattern over the fish sauce.

Take the back of a spoon and cut through the sauce from left to right and right to left to create a nice decoration in the sauce.

Arrange the fish in the centre of the plate and garnish with a sprig of dill.