Cucumber-Dill Sauce For Fish
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A creamy cucumber-dill sauce perfect for fish, made with fresh summer cucumbers. It also complements rice bowls, tacos, and poke.
Ingredients
- 59.1 ml unsalted butter
- 1 medium English cucumber peeled, seeded, and chopped into ¼-inch pieces
- 59.1 ml white onion chopped
- 29.6 ml chicken broth
- 237 ml sour cream
- 14.8 ml fresh dill
- 4.93 ml Kosher salt
- 2.46 ml freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 259 mg
- Iron: 0.47 mg
- Magnesium: 29 mg
- Phosphorus: 194 mg
- Potassium: 344 mg
- Zinc: 0.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml unsalted butter
- 29.6 ml chicken broth
- 237 ml sour cream
- 14.8 ml fresh dill
- 4.93 ml Kosher salt
- 2.46 ml freshly ground black pepper
Prepare
- 1 medium English cucumber, peeled, seeded, and chopped into ¼-inch pieces
- Chop 59.1 ml white onion
Let's Cook
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Step 1.
Melt ¼ cup (½ stick) unsalted butter in a medium saucepan over low heat.
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Step 2.
Add 1 medium English cucumber (peeled, seeded, and chopped into ¼-inch pieces), ¼ cup chopped white onion, and 2 tablespoons chicken broth to the melted butter. Stir to combine.
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Step 3.
Cover the saucepan and cook over low heat for about 10 minutes, stirring occasionally, until the cucumber is tender. Do not overcook or the green color will be lost.
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Step 4.
Transfer the cooked cucumber mixture to a blender and puree until completely smooth.
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Step 5.
Add 1 cup sour cream, 1 tablespoon fresh dill (or 1 teaspoon dried), 1 teaspoon Kosher salt, and ½ teaspoon freshly ground black pepper to the blender. Blend again until well combined.
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Step 6.
Pour the sauce back into the saucepan and keep warm over low heat until ready to serve over your fish of choice.