Gös Med Dill Sås Baked Pike With Dill Sauce Recipes

GöS MED DILL SåS - BAKED PIKE WITH DILL SAUCE

Steps:

• To make the dill sauce: Mash cooked egg yolk very well; add uncooked egg yolk.
• Beat in salad oil gradually; add vinegar, Worcestershire sauce and seasonings.
• Just before serving, fold in whipped cream and dill seed.
• Preheat oven to 425°F.
• For the fish: Rinse fish carefully and dry.
• Rub inside with salt; brush outside with egg mixed with water.
• Roll in crumbs.
• Grease a baking pan and place fish in it.
• Cut the salt pork in thin 2" slices and place in shallow slashes across the back of the fish.
• Bake for 40 minutes.
• When fish has begun to brown, baste with cream every five minutes.
• Cover onions with boiling salted water and cook for ten minutes.
• Drain and saute in butter and sugar until tender and browned.
• Garnish fish with caramelized onions and serve with sauce.

FAAREKJøTT MED DILL SAUS (LAMB IN DILL SAUCE)

Steps:

• 1. In a heavy saucepan, cover lamb with water and bring to boil, uncover. Lower heat and simmer 10 to 15 minutes. Skim off foam as it rises to surface. Add bouquet of bay leaf, parsley, and dill tied together in cheesecloth add salt and peppercorns. Partially cover pot and simmer for 1 1/2 hours or until meat is tender. Remove lamb cover, and keep warm. Reserve stock for sauce.Dill Sauce:*Strain lamb stock through fine sieve and boil down rapidly until reduced to 2 1/2 cups. In another saucepan, melt butter and stir in flour for 2 to 3 minutes. Add lamb stock all at once. While whisking, bring to boil and simmer 5 to 10 minutes until thick and smooth. Add dill, vinegar, splenda, salt, and lemon juice. Stir in a couple tablespoons of the hot dill sauce to beaten egg yolk, then return mixture back to sauce, beating constantly with whisk. Heat through again, but do not let sauce boil. Taste for seasoning add salt and pepper if necessary.To serve, strain sauce over lamb. Garnish platter with sprigs of parsley or dill and lemon slices.

HUDSON'S BAKED TILAPIA WITH DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
• Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
• While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

BAKED SALMON WITH DILL SAUCE

Steps:

• Preheat oven to 400ºF/200ºC.
• Put lemon slices on a baking sheet lined with foil before placing the fillet; season with lemon pepper and ground sea salt.
• Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 135ºF to 145ºF.
• In a bowl, combine all the dill sauce ingredients and whisk until well blended; set aside.
• Remove salmon from the oven, portion it and spoon the sauce over. Serve with steamed veggies, rice and lemon wedges.