Panaché of Steamed Fish with Dill Butter Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

A panaché, or selection, of contrasting fish is an ideal way of combining a variety of fish in one dish. Choose fish with skins of different colors and steam them skin upwards. Arrange them on individual plates to make an eye-catching presentation.


  • 1 qt/1 L court bouillon
  • 10 oz/300


  1. Make a court bouillon in the bottom of a steamer. Trim and wash the fish fillets and cut each type in four. Strip the dill leaves and reserve the stems. Coarsely chop two tablespoons of leaves and reserve four sprigs for decoration.
  2. Lay the fillets in the top of the steamer, sprinkle them with salt and pepper and cover. Add the dill stems to the boiling