Orange – Lime Dip with Salmon Medallions, Asparagus or Prawns
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 orange (s), (untreated), juice and zest
- 2 lime (s), (untreated), juice and zest
- 1 small Bunch mint
- 400 g crème fraîche
- 250 g quark (low-fat quark)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash oranges and limes, dry them and rub the peel, cut the fruit in half and squeeze. Bring the juice to a boil in a saucepan with the grated zest and cook covered over low heat for 10 minutes. Cut the mint into thin strips.
- Mix the creme fraiche and quark. Stir in orange-lime juice and mint strips and season with salt and pepper.
- Orange-lime dip goes well with fried salmon medallions, green and white asparagus tips and grilled prawns.
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