Fish
Pickling spices
Vinegar
Salt and pepper

DILL SAUCE:

3 tbsp. flour
3 tbsp. butter
1 c. hot vegetable cooking water
1 c. milk
2 tbsp. dry or 4 tbsp. fresh dill weed
Salt
Pepper

Make a boat of aluminum foil. Put skinned fish in it. Sprinkle fish with pickling spices inside and out. Put a shake of vinegar, salt and pepper on fish. Sprinkle on a few drops of water, close the foil over the fish tightly. Put fish in a pan of boiling water. Poach 20-30 minutes. Serve with cold mayonnaise or Dill Sauce.

To make sauce, make a roux with butter and flour, then add hot broth and stir with a whisk until smooth. Continue stirring while you add the milk and let it cook over very low heat or in the top of a double boiler for a few minutes. Add the dill weed, salt and pepper and cook gently about 10 minutes, stirring often. Serve hot on fish or vegetables.