Dill, fried caper and eschalot dipping sauce

Cooking Fish Dill, fried caper and eschalot dipping sauce

The dill and capers in this dipping sauce are just waiting to be teamed with all kinds of seafood dishes, such as fish cocktails, oysters or barbecued prawns.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat 1/2 the oil in a small frying pan over high heat. Add capers. Cook for 5 minutes or until crisp and golden. Remove from heat.
  2. Combine dill, eschalot, garlic, lemon juice and remaining oil in a bowl. Add capers. Season with pepper. Stir well to combine. Serve.

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2 tbsp olive oil
2 tbsp capers, drained
1 tbsp fresh dill leaves, chopped
1 eschalot, finely chopped
1 garlic clove, crushed
1/4 cup lemon juice

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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