Fennel is served with fish in France, and cilantro in Thailand, while curly parsley is also popular. The Scandinavians usually pair fish with dill, for instance in simple butter sauces or a mustard sauce such as the one below. This usually accompanies cured salmon (gravlax), but is also delicious with any cured or cooked fish, with chicken, and even cold boiled beef.

Dill and mustard sauce recipe
Serves: 4
Preparation Time: 12 minutes
Cooking Time: None

Ingredients:
1 tablespoon Dijon mustard
1 tablespoon olive oil
125 ml yogurt
Juice of 1 lemon
4 tablespoons chopped dill

Method:
Put the mustard in a bowl and whisk in the olive oil drop by drop, as if making mayonnaise. When all the oil is amalgamated, gradually stir in the yogurt. Add lemon juice to taste, sprinkle on the chopped dill and mix well.

** Asian Recipes **