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Fish with Potatoes in Dill Sauce

By chef Gulasch

A light modern dill sauce made with buttermilk, complemented by a juicy fish fillet and boiled potatoes. Delicate, balanced flavors and a fresh presentation make this version an ideal light lunch.

19 min
Medium

4 min prep · 15 min cook

Fish with Potatoes in Dill Sauce
554 kcal · per serving
Protein 30g Carbs 37g Fat 29g
Ingredients

What you will need

9 items · serves 1
  • Fish fillet 100 g
  • Baby Potatoes 200 g
  • Double Cream 60 ml
  • Buttermilk 50 ml
  • Onion 0.5 pcs
  • Dill 0.25 pcs
  • Vegetable bouillon 0.25 pcs
  • Butter 10 g
  • Apple Cider Vinegar 0.5 tbsp

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Method

Steps to cook

10 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🥔✨

  2. Boil the potatoes. Place the potatoes in salted water and boil over medium heat for about 15 minutes, until tender

  3. Chop the onion. Cut the onion into small dice

  4. Chop the dill. Finely chop the dill, leaving a few sprigs aside for garnish

  5. Sweat the onion. Saute the onion in butter over medium heat for about 3 minutes, salt it, and let it turn translucent

  6. Evaporate the vinegar. Pour in the vinegar and let it fully evaporate over medium heat (optional)

  7. Prepare the sauce. Add the cream, water, and bouillon dissolved in water (or use stock instead if you have it) and let it gently reduce by about a third over medium heat, about 5 minutes

  8. Pan-fry the fish. Pan-fry the fish fillet over medium to medium-high heat for about 3-4 minutes on each side, until golden and cooked through

  9. Finish the sauce. Stir the buttermilk into the sauce (it should not be completely cold) and do not boil it anymore so it does not curdle, then add the chopped dill

  10. Serve the dish. Serve with the pan-fried fish fillet and boiled potatoes 🥔🍽️✨

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