For those who want a change, then try this idea. The delicate flavour of the sauce complements the salmon perfectly.
What you need (for two people):
Two Fillets of White Fish OR Two Salmon Steaks.
300 g. Peeled and Cooked Prawns.
5 Teaspoons of Going Dippy! Dill Dip.
1 Tablespoon Unsalted Butter.
Splash of Dry White Wine.
White Wine Fish Stock.
What to do:
- 1. Make the fish stock in advance by simmering fish head and bones in white wine, with a few slices of leek, a sliced carrot, a few piece of celery, a sprig of parsley, a sprig of thyme, a crushed clove of garlic and a bay leaf. It is important not to let the stock boil, as this will make the stock cloudy. Strain to extract the liquid. Incidentally, this will freeze well for several months.
- 2. The sauce is better made an hour or two in advance to allow the flavours to develop. Melt the butter in a pan, and cook the prawns gently for two or three minutes, stirring frequently. Add the dip, stirring well to mix, then add the white wine, again stirring well. Allow to cook on a low heat, stirring form time to time until the sauce thickens.
- 3. Poach the fish gently in the stock, turning once until cooked. Be careful not to overcook, especially if you are using salmon. The stock can be frozen and re-used several times, as the flavour will improve each time.
- 4. Spoon the sauce over the fish, and serve with boiled potatoes and fresh vegetables.