Mustard Dill Sauce
enough for 4 servings
1 large shallot, minced
1/2 cup dry white wine
1/2 cup bottled clam juice
1 tablespoon Dijon mustard
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh dill
Salt and ground black pepper
Follow a Master Recipe to cook fish (Sautéed Thin Fish Fillets, Sautéed Fish Steaks and Sautéed Salmon Fillets). Without discarding fat, set skillet over low heat. Add shallot; sauté until softened slightly, about 30 seconds. Increase heat to high, add wine and clam juice, and boil until sauce is reduced to 1/3 cup, 4 to 5 minutes, scraping pan bottom with wooden spoon to loosen brown bits. Add any accumulated fish juices and reduce sauce again to 1/3 cup. Remove pan from heat and stir in mustard. Swirl in softened butter until it melts and thickens sauce. Add dill and season with salt and pepper to taste. Spoon sauce over fish and serve immediately.