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Dill sauce with poached egg and baked potatoes

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One of the dishes you either hate or can’t get enough of is dill sauce. However, we believe that when cooked with the best quality ingredients, it can entice even the die-hard “anti-dill”. Moreover, did you know that dill can counteract bloating and soothe digestion in general? And that it also has antibacterial effects? But the most important thing is that you enjoy our recipe. May everything go well for you. Enjoy!

Ingredients:

Number of servings: 4 servings Dill Sauce: 60 g smooth flour 50 g fresh dill 50 g butter 200 ml cream 30% 1 l beef or vegetable broth pepper vinegar sugar salt For poached eggs: 4 pcs of egg 1 l of water 30 ml vinegar For roast potatoes: 800 g potatoes pepper oil salt

Procedure:

Dill Sauce:

  • Melt the butter in a saucepan, add the plain flour and fry.
  • Pour in lukewarm stock and boil for at least 20 minutes.
  • Season with salt, pepper, sugar and boiled vinegar.
  • Add cream and freshly chopped dill.

    • Poached Eggs:

  • In a saucepan, bring water to a boil and add vinegar.
  • With a ladle, create a swirl and place a poached egg in the middle of the swirl.
  • Cook the egg for 3 min and then remove.

    • Baked potatoes:

  • Slice the potatoes into marigolds, add salt, pepper, oil.
  • Place in the oven at 180°C for about 25 mins.

    • Recommendation:

    You can boil the remaining stalks of fresh dill and add the stock to the dill sauce. And if you can’t get hold of fresh dill, use sterilised dill and add it to the sauce with the stock. And one more tip from our chef. Boil the vinegar for the sauce first, this will reduce its boldness and pungency.

    Recipe for article: April recipes from quality ingredients tinged with Easter

    Note:

    Source: www.akademiekvality.cz