White Gold with dill sauce

A different take on 'white gold'. This time no potatoes. I've learned from my mistakes. A large portion like this, does not need carbs.

Paired it with pollock. A firm, white fish with a stronger flavour. It's not necessarily a popular fish, but this makes it very cheap. You might actually know it from your fish fingers (vissticks for the Dutchies). The green sauce is a dill infused white sauce with a bechamel base (half of the liquid is water with dill, mixed with a kitchen machine and sifted). Some soft boiled eggs and capers and you're good to go.

Enjoy!