Dill sauce for fish (traditional, quick) - photo 1
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Dill sauce for fish (traditional, quick)

Snacks Additions 10 min Easy 19 wyświetleń ~12.01 PLN - (0)
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Description

Delicate, creamy dill sauce in Polish style — perfect for fried or baked fish (cod, trout, sole). The sauce combines sour cream with thick yogurt, fresh dill, and lemon juice, creating a fresh, slightly tangy aroma typical of Polish fish accompaniments. Thanks to a small amount of butter and a brief sauté of shallots (optional), the sauce gains depth of flavor, and mustard (optional) adds a spicy touch. Served, it looks appealing: bright green dill contrasts with the white creamy base. Excellent for a family dinner, a fish gathering, or as a snack during a barbecue. Preparation takes about 10 minutes, and the consistency and flavor can be easily adjusted to preferences.

Ingredients Used

Ingredients (9)

Servings:
4
  • 18% cream 200 ml
  • Natural yogurt 100 g
  • Butter 20 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Shallot 30 g
  • Mustard 5 g
💰 Szacowany koszt dania: ~12.01 PLN (3.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: take the sour cream and yogurt out of the fridge (so they are not cold), wash the dill under cold water and dry it with a paper towel. Chop the dill very finely — holding the bunch in one hand, bend the sprigs with a knife and cut thin strips. Set aside.

Ingredients: Natural yogurt, Dill
Use a cutting board and a sharp herb knife (preferably a small chef's knife). Properly draining the dill prevents the sauce from becoming diluted.

Sautéing (optional)

2

If you are using shallots: peel the shallot and chop it very finely. Heat a small pan over medium heat, add butter (20 g) and wait until it melts and starts to foam slightly. Add the chopped shallot and sauté for 2-3 minutes, stirring, until it becomes soft and translucent — do not brown it too much.

Ingredients: Shallot, Butter
Use a pan with a diameter of 16-20 cm or a small saucepan. If you don't have shallots, skip this step and just melt the butter in the saucepan.

Sauce

3

Reduce the heat to low. Pour the cream into a pan or small saucepan and add the natural yogurt. Whisk or stir with a spoon until the ingredients combine into a smooth, creamy mixture. Gently heat for 2-3 minutes — the sauce should be warm, do not let it boil (avoid boiling, as the cream may curdle).

Ingredients: Natural yogurt, Butter
Use a saucepan with a diameter of 14-18 cm and a silicone spatula or a small whisk. Keep the heat low — if bubbles start to form, immediately reduce the temperature.
4

Add lemon juice (15 ml) and finely chopped dill (30 g) to the warm sauce. Mix, then season with salt (2 g) and pepper (1 g). If you want a spicier character, add a teaspoon of mustard (5 g) — this is optional. Simmer gently for another 30-60 seconds to let the flavors meld.

Ingredients: Lemon juice, Dill, Salt, Black pepper, Mustard
Add salt and lemon gradually — after adding, wait 10-20 seconds and taste. If the sauce is too sour, mellow it with a spoonful of yogurt or a bit of butter.

Finishing

5

Check the consistency: the sauce should be creamy and slightly thick, so that it coats the back of a spoon. If it is too thick, add 1-2 tablespoons of warm water (15 ml each), stirring until the desired consistency is achieved. If it is too thin — simmer gently for 30-60 seconds until slightly thickened.

Ingredients: Natural yogurt, Dill
For adjustments, use warm water, not cold, to avoid cooling the sauce. The finished sauce should coat a spoon with a thin layer.

Serving

6

Transfer the sauce to a small sauceboat or bowl. Serve slightly warm or at room temperature alongside fried or baked fish. For decoration, you can sprinkle a bit of chopped dill and freshly ground pepper on top.

Ingredients: Dill, Black pepper
Use a sauce boat with a capacity of about 150-250 ml. The sauce tastes best fresh; if you prepare it in advance, take it out of the fridge 15-20 minutes before serving.

Fun Fact

💡

Coriander is a traditional herb in Polish cuisine served with fish since the 19th century — it adds freshness and aids in digesting heavier fish dishes.

Best for

przyjęcie z rybą grill rodzinny obiad

Tips

🍽️ Serving

Serve the sauce in a sauceboat alongside fried cod, baked trout, or salmon fillet. It pairs well with young potatoes in their skins and a fresh salad of seasonal vegetables. If serving with cold fish, prepare the sauce cooler (chill for 10–15 minutes in the refrigerator before serving).

🥡 Storage

Store in a closed container in the refrigerator for up to 48 hours. Before serving again, stir and gently reheat (over low heat), making sure not to bring it to a boil to prevent the cream from curdling.

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