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Dill sauce

for 1 litre

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.

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

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.
Used products