This sauce enhances any kind of grilled, baked or steamed fish, including cod, salmon, bass, etc.

The sauce should be prepared at the last minute since the dill can't be heated for long - otherwise it loses its flavor.

Despite the cream, the lemon juice gives lightness to the sauce.

1. pour the fish stock and white wine into a saucepan; reduce until almost completely evaporated; 
2. add the cream and heat gently to the consistency of a sauce; 
3. mix everything in a blender with a bunch of dill and the juice of a lemon; season with salt and pepper to taste; serve immediately.