Delicious sauce for fish or shellfish

4 servings

1 fresh cucumber
1 bunch dill
200 ml crème fraîche
1 packet of mixed herbs
1/2 tsp sugar
1-2 tbsp lemon juice
salt and pepper

Peel the cucumber and halve it lengthwise. Scrape out the seeds with a small coffee spoon. Cut the cucumber into slices, known as half moons. Sprinkle over a little salt to draw out the liquid. Drain them. Finely chop the dill, mix with crème fraîche, mixed herbs, sugar and lemon. Season with salt and pepper. The sauce should be a sweet-sour mix. Mix in the cucumber and leave the sauce in a cool place for a while before serving. Great to serve with barbecued fish and shellfish.

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