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1/4 garlic clove, pared, chopped
6 dill weed sprigs
1/2 shallot, pared, chopped
10 oz. fish stock
6 oz. dry white wine
8 oz. heavy cream
3 tbsp. unsalted butter, chilled
1 tbsp. Dijon-style mustard
1 tbsp. dill weed, chopped
lemon juice, to taste
salt and pepper, to taste
Place garlic, dill sprigs, shallot, fish stock and wine in saute pan; heat to boiling. Rapidly reduce by three-fourths. Add cream; simmer for 5 minutes. Gradually add chilled butter, whisking after each addition. Stir in mustard, chopped dill and lemon juice. Season with salt and pepper.
6 dill weed sprigs
1/2 shallot, pared, chopped
10 oz. fish stock
6 oz. dry white wine
8 oz. heavy cream
3 tbsp. unsalted butter, chilled
1 tbsp. Dijon-style mustard
1 tbsp. dill weed, chopped
lemon juice, to taste
salt and pepper, to taste
Place garlic, dill sprigs, shallot, fish stock and wine in saute pan; heat to boiling. Rapidly reduce by three-fourths. Add cream; simmer for 5 minutes. Gradually add chilled butter, whisking after each addition. Stir in mustard, chopped dill and lemon juice. Season with salt and pepper.