When making a mandarin and dill sauce I prefer to use Imperial mandarins because; generally speaking, the Imperial mandarin is the best performing variety of mandarin when it comes to reliably delivering a versatile mandarin and dill sauce totally predictable in terms of taste, consistency, texture and quality.

Importantly; it is this reliability of quality, taste and texture that translates to a versatile mandarin and dill sauce capable of being used with a large range of dishes either as a marinade, cooking sauce, garnishing or simply as an exotic accompaniment. Without doubt; a mandarin and dill sauce partners practically any fish and most sea food dishes. So let’s get to it.

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Ingredients

• 4 Imperial Mandarins
• 50 Grams (about 1¾ Ounces) of Butter
• 2 Tablespoons of Fresh Dill Tips
• 1 Clove of Garlic
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)

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Method

1. Peel, trim and crush garlic (a garlic press is ideal for this) then set aside
2. Wash, dry and finely grate the zest from one mandarin. Set aside the finely grated Imperial mandarin.
3. Squeeze the juice from the mandarin that you just removed the zest from. Then squeeze the juice from a second mandarin and then set aside
4. Peel, segment and trim/tidy the remaining two mandarins. Set the Imperial mandarin segments aside for now.
5. Wash, drain and finely dice the fresh dill tips. Don’t worry if you don’t have fresh dill tips to hand because it’s quite okay to use the commercial pre-packed diced dill tips varieties available from the spices section of most supermarkets, grocery stores, delicatessens and health food shops.
6. Place a non-stick frying pan or wok over a medium heat (use a non-stick cooking spray if you must). Personally; I prefer to use a wok rather than a frying pan whenever making sauces such as this mandarin and dill sauce.
7. Add the butter and cook until all of the butter has melted. You might like to try substituting olive oil, vegetable oil or peanut oil in place of the butter.
8. Next up stir in the Imperial mandarin zest and crushed garlic
9. Swirl to thoroughly combine ingredients and then; stirring all the while, cook mandarin zest butter mixture for 3 to 4 minutes.
10. Add mandarin juice and simmer for 30 seconds
11. Season mandarin and butter mixture to taste with freshly ground sea salt and freshly ground black pepper.
12. Add the mandarin segments and the finely diced dill tips and then swirl to combine
13. Continue stir-frying for another 30 to 60 seconds.
14. That’s it. You are now ready to serve and enjoy your Imperial mandarin and dill sauce.

Serving

This mandarin and dill sauce is ideal for fish (both fresh and salt water varieties) and most other sea foods. Try it with fish, chips and side servings of vegetables and/or salad (green or otherwise).

Other great ways of using a mandarin and dill sauce is as a marinade/cooking sauce for fish and most poultry; duck in particular.

You might also consider using a mandarin and dill sauce as the basis of a dip as is or combined with other ingredients such as sour cream.

Yield: 4 adult servings

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Enjoy!