Creamy Lemon Dill Trout
Roslyn Watkins created this recipe for FARM VIEW magazine, saying: “This simple lemon dill sauce will have your home smelling like your favourite Italian restaurant in no time.
“We served it over the trout from Springhills fish farm with quinoa, brussel sprouts and beets but it would pair beautifully with salmon as well. Switch out the heavier veggies for your favourites; asparagus, tiny potatoes, brocoli, carrots, cauliflower, the options are endless. It is absolutely delicious, and if you are like me, bathe your vegetables in it too!” See issue
- 2 Tbsp salted butter
- 3 cloves garlic, minced
- 1 Tbsp flour
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1 Tbsp dijon mustard
- 2 Tbsp lemon juice
- 1 Tbsp fresh dill
- 3/4 cup heavy cream
- zest of 1 lemon
Prepare your fish in less than 15 minutes using one of our three easy methods.
- Melt 2 Tbsp of butter over medium heat. Once melted, add the garlic and sauté for 1 minute.
- Add 1 Tbsp of flour and cook for one additional minute.
- Slowly add the white wine (or broth) to the pan while constantly stirring. A thick paste will form. It’s important to add the wine slowly and stir enough to ensure that the paste is smooth and free of clumps.
- Next, slowly add the chicken broth using the same method. Bring the liquid up to a simmer and simmer for 1 minute. This will cook the flour and thicken the sauce.
- Reduce the heat to low. Mix in the dijon mustard, lemon juice, dill, and heavy cream.
- Cook until hot, but remove the sauce from the heat before it begins to bubble.