dill fish sauce

2019-10-31

This is another sauce that you probably won't find in any other cookbook. It is a fish velouté with a hint of tomato, and more than just a hint of the fish. I blended part of the fish into the sauce, similar to crayfish étouffée, but also many differences.

INGREDIENTS

This is what you need for 4 servings:

  • 1 1/2 lbs. white fish
    I used tilapia fillets
  • 2 cups seafood stock
    if not available, water & shrimp bouillon
  • 1/2 cup heavy cream
  • S&P
  • 1 tbsp. flour
  • 1 tbsp. oil
  • 1 tbsp. dill
  • 1/2 tbsp. tomato powder
  • 1/2 lime, juiced
Pic1: dill fish sauce

Directions

 

Pic2: fish velouté with dill
Pic3: tomatoes, cream
Pic4: whisk & simmer

 

Pic5: add fish
Pic6: whisk fish
Pic7: blend fish

b. tilapia in dill fish sauce

2019-10-31

This 'fresh, never frozen' tilapia fillets are so much nicer than the frozen stuff. I actually like these, none of that unpleasant by- flavor that tilapia so often has.

INGREDIENTS

This is what you need for 2 servings:

  • 2-3 fresh tilapia fillets
  • S&P
  • new harvest potatoes
  • dill sauce
Pic8: tilapia with dill sauce

Directions

The pictures tell the story.

 

2019-10-31

Pic9: new harvest potatoes
Pic10: fry the fish
Pic11: all done

 

Pic12-13: tilapia with / in dill fish sauce
Pic14: all mixed up