Flavorful Turmeric & Dill Fish | Healthy Homemade Recipes
This is a version of the Vietnamese dish, Cha Ca La Vong.
The fresh cod is pan fried until golden brown with infused scallion and dill oil. The turmeric gives a beautiful color and adds a bit of ginger touch to the this delicate dish.
The fish is served with vermicelli noodles, roasted peanuts and chili sauce.
2 servings
Chili Sauce
1 red Chile, finely chopped
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 garlic cloves, minced
1/4 cup water
1lb boneless, skinless code, cut into 2 inch pieces
6 ounces thin vermicelli noodles
2 garlic cloves, minced
1 1 inch piece ginger, grated
1 tsp ground turmeric
3 tbsp olive oil, divided
1 bunch of dill, coarsely chopped
6 scallions, thinly sliced, separate green and white parts
1/4 cup roasted peanuts, coarsely crushed
Sea salt and pepper
Mint leaves (optional)
* Graphic: Designed by Wyndos
Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Hello and welcome back to another recipe!
I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon!
It's also perfect on my next recipe so stay tuned for that! ;)
Recipe:
60g salted butter
30g plain flour
425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce
pinch of nutmeg
salt and pepper to taste
small handful fresh dill
If you enjoy the content, please do leave a Like, Subscribe and click that Notification Bell!
Follow my Instagram:
Lemon & Fresh Dill Baked Fish
Baked Fish Fillets
Ingredients:
2-6 Fish Fillets
3 tsp Season Salt
1 bundle Fresh Dill
1 Stick Butter
2-4 Lemons
Bake for 20-30 min
Dill Sauce with Baked Fish (New Recipe Video)
Dil Sauce with baked fish is a super quick meal. It tastes fantastic and it is very simple to make.
If you like healthy food, then subscribe our channel:
Let's make together :)
Ingredients:
Olive Oil
Paprika Powder
Oregano
Turmeric
Cumin
Chili
Pepper
Salt
Fish
Fish seasoning
Soya Sauce
Butter
Cream
Brown Sugar
Dil herbs
Lemon
Instagram:
Facebook:
1-Minute Video! LEMON DILL SAUCE!
CS-Ep.63 – This lovely LEMON DILL SAUCE goes with pretty much everything. It’s also super-easy to prepare and is made with readily available ingredients. We like serving it next to our favourite fish or chicken main course but it also pairs perfectly with vegetable side dishes and potatoes done any way!
Here's what you’ll need to make it:
2 tablespoons of butter
¼ medium white onion, finely diced
1 tablespoon of all-purpose flour
¾ cup of whole milk
juice of ½ a lemon
salt to taste
2 tablespoons of fresh dill, chopped
Here’s how to make it:
1) Melt butter in a medium-sized skillet over medium-high heat. Add chopped onion and cook until onions are soft and translucent. Sprinkle flour onto onions, stir and continue to cook for a few moments.
2) Add about ½ cup of the milk and stir as the sauce thickens. Stir in lemon juice and then add additional milk to achieve a thick or thin sauce, depending on your preference.
3) Taste sauce and adjust flavour by adding salt. Stir in chopped dill and serve.
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
Salmon Pasta in a Creamy Dill Sauce
This Salmon Pasta is THE perfect date night dinner which is so darn easy to make. Enjoy! Chris x
FULL RECIPE POST:
SALMON PASTA IN A CREAMY DILL SAUCE | Serves 2
????INGREDIENTS????
2 Salmon Fillets, at room temp (skinned & deboned)
7oz / 200g Spaghetti (or long cut pasta of choice)
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Dry White Wine
2 sprigs of Fresh Dill
1 tsp Fresh Dill, finely diced
1 heaped tbsp Fresh Parsley, finely diced + extra for serving
2 small Shallots, very finely diced
2 cloves Garlic, minced
1 heaped tbsp Unsalted Butter
small pinch of Chilli Flakes (optional)
Lemon Juice, to taste (see notes)
Freshly Grated Parmesan, to serve
Salt & Black Pepper, to taste
Olive Oil, as needed
????METHOD????
Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry garlic for a further minute or so until lightly browned.
Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter. Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use a splash of starchy pasta water to thin out the sauce if you need to.
Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.
As always, for full nutrition, guidance and recipe notes head to the full blog post
STAY IN TOUCH!
Facebook:
Instagram:
Pinterest:
Twitter:
See you next time :)