Salmon in Lemon-Dill Sauce
This recipe almost worked. We will try it again, but with these variations.
First, hold the sauce until plating. In step 2, I had a perfect sauce that was ready to serve. Sauteing the fish took approx 15 minutes for one inch thick pieces. Step 3 said to cook fish in the sauce. This extra time and heat destroyed the sauce- curdled and separated it. Next time, ladle the sauce on after the fish has been plated.
Second, I used butter where called for, but only half the amount. No problems.
Last, I substituted 1 cup of 2% milk for the 1/2 c cream and 1/2 c milk. Sauce still thickened up while whisking- looked great.
7 users found this review helpful
Jan. 8, 2012