A simple dish to prepare, Kaiser Garnele mit Dillsosse (kie-zer gar-nay-lee mitt dill-soh-seh) has a delicate flavour and is good as a first course or as a light luncheon dish.
1 ½ lb. shrimps, shelled and shells reserved
1 small onion, sliced
1 teaspoon white wine vinegar
10 fl. oz. water
1 oz. butter
2 tablespoons flour
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
½ tablespoon chopped fresh chives
4 fl. oz. milk
4 fl. oz. single cream
½ teaspoon salt
½ teaspoon white pepper
In a large saucepan, bring the shrimps’ shells, onion, vinegar and water to the boil over moderate heat. Simmer for 10 minutes. Remove the pan from the heat and strain the stock into a measuring jug. Reserve 8 fluid ounces . Discard the shells and onion.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Stir in the lemon juice, dill and chives. Gradually add the milk, cream and reserved stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce simmers and becomes thick and smooth. Stir in the salt and pepper. Taste the sauce and add more seasoning if necessary.
Add the shrimps to the sauce and cook for 2 minutes to heat the fish. Pour the shrimps and sauce into a warmed serving dish and serve immediately.