| Creamy Dill Sauce 2 tablespoons dry white wine Juice of 1/2 lemon 2/3 cup heavy cream 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley Salt and pepper to taste Heat a medium saucepan over medium-high heat (or use the skillet in which fish was cooked). Add the wine and lemon juice, bring to a boil. Add the cream. Simmer until cream has reduced slightly. Stir in the dill and parsley. Taste for seasoning. . |
