Dill Piccata Sauce is a traditional French recipe for a white dill sauce that makes an excellent accompaniment to fish. The full recipe is presented here and I hope you enjoy this classic French version of Dill Piccata Sauce.
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This is an excellent accompaniment to any fish, but goes particularly well with salmon and sea trout.
Ingredients:
240ml dry vermouth (or dry white wine)
240ml vegetable or chicken stock
3 tbsp freshly-squeezed lemon juice
3 tbsp whipping cream
3 tbsp cornflour
3 tbsp capers
3 tbsp fresh dill, chopped
salt and freshly-ground black pepper to taste
Method:
Add the wine, stock, lemon juice and cream to a saucepan. Whisk together and heat over a low flame. When warmed through take off the heat and whisk in the cornflour a little at a time. Return to the heat and gently bring to the boil, stirring constantly. Stir-in the capers and dill at this point, seasoning with salt and pepper.
Once made, the sauce can be refrigerated over night, but needs to be re-heated before serving.
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