Unfortunately I missed the last Weekend Herb Blogging events. The host of this week is The Expatriate Chef from The Expatriate’s Kitchen.

I’m participating with a delicious herb lemon cream sauce. Of course the herbs and lemon are from my garden.

WHB #108: parsley, dill, chive and lemon

As I serve this sauce with fish, I used the following herbs: dill, parsley and chive.

Wiki says that dill grows to 40-60 cm tall. One of my dill is almost as big as me. Ok, I’m just 162 cm. ;-)

Hake fillets with herb-lemon-cream-sauce
serves 2

WHB #108: Hake fillets with herb-lemon-cream-sauce

4-6 hake fillets
1 tb butter oil
salt, pepper

1 small onion, finely chopped
0,5 dl white wine
0,5 dl broth
4 tb lemon juice
zest of 1 lemon
dill, parsley and chive, finely chopped
2 dl cream

Season hake fillets with salt and pepper and turn in flour. Fry till golden yellow in butter oil. Set aside but keep warm.

Add onion and fry until soft, add white wine, broth and lemon zest and juice. Let cook for about 5 minutes, add cream let simmer another 5 minutes, add herbs. Serve sauce with fish and rice.

More recipes and entries in English.