Lemon and dill sauce

This sauce will work well with most types of fish. Make it a little bit before serving, as the flavours will come out more when the sauce stands for a little while (30mins to an hour)
Here served with fish cakes (bought), boiled potatoes, carrots and broccoli.

1 small brown onion, chopped
Juice of 1 large lemon, or 1 ½ medium ones

½ cup fresh dill, finely chopped 

½ fish stock cube

300 ml creme fraiche (I use a half fat one)

Pinch of pepper
1/3 tsp salt (or more if you wish but be careful not to overdo it as the stock cube adds salt too).

The quickest way to make this is by crumbling down half a fish stock cube into the creme fraiche. Whisk well or use a potato masher to make sure no lumps are left from the stock cube. Add onion, dill, lemon juice, salt and pepper and mix well. 

If you prefer you can squeeze the lemon juice into a pot and heat it carefully. When it's hot (not boiling) take the pot off the heat and add the half stock cube. Stir until dissolved. Add to the creme fraiche along with the other ingredients and mix well. Let stand a little while before serving.