This recipe is taken from the 1981 Milk Calendar. In May, trout is in season and salmon readily available in the stores. The delicate flavour of dill in this creamy sauce enhances their fresh taste and is good with any other type of fish, fresh or frozen.
- Prep: 5 min
- Cooking: 5 min
- 2 tbsp (30 mL) cornstarch
- 2 cups (500 mL) cold Milk
- 1/4 cup (60 mL) butter
- 1/2 tsp (2 mL) salt
- Freshly ground pepper
- 2 tbsp (30 mL) lemon juice
- 2 to 3 tbsp (30 to 45 mL) fresh dill chopped
- 2 hard boiled eggs finely chopped
Stir together cornstarch and milk until smooth. Add butter, salt and pepper; bring to boil, stirring constantly; boil 1 min. Blend in lemon juice, dill and chopped egg.
Serve over poached, grilled or baked salmon or trout- whole or cut in fillets. Yields : 500 mL (2 cups) of Dill and Egg Sauce
Note: 1 serving = 60 mL / 1/4 cup of sauce, does not include salmon.
Top 5 Nutrients
|Calcium:||8 % / 85 mg|
|Vitamin B12:||23 %|
|Vitamin D:||20 %|