Raw beetroot salad

Fish sauces are the most successful addition to fish dishes. When necessary, they will emphasize and differently reveal the taste, and if something goes wrong, they will successfully mask the specific features of some inhabitants of the sea and river depths.

Delicious, simple fish sauces will easily make your favorite fish dishes “sound” in a new way. The French do not for nothing believe that the sauce in the dish – the most important thing. Even the most unpretentious homemade fish sauces will be no worse than restaurant restaurants in harmony with fried, boiled, baked in the oven or stewed fish. It would not be superfluous to emphasize sauces to fish and, for example, the taste of some appetizers made from fish, salads or aspic.

Home-made sauces made on the basis of milk, sour cream, yogurt, mayonnaise, and butter are suitable for low-fat fish. These are the main ingredients, but in addition to the main components can serve: vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts. But for fatty sorts, sauces are most often prepared for fish, in which there are lemon or tomato juice, wine vinegar and also spices, which need to be chosen, knowing some secrets. Celery, parsley and bay leaves are very "friendly", for example, with carp, and salmon "crazy" from dill, paprika and saffron, the river fish will fully agree to an alliance with basil.

Fish sauces are so simple and interesting in their performance that they try to cook them under the power of any hostess, especially if the taste of her dish only benefits.

White fish sauce

Ingredients: 300-400 ml of fish broth or water, 1 tbsp. l flour, 2 tbsp. l butter, ½ lemon, salt – to taste.

Preparation: Fry the flour in a small saucepan, saucepan or in a small, with high sides, a frying pan with a spoon of butter. Pour in fish broth or just water and cook for about 10-15 minutes. Add salt to taste and remove the sauce from the heat. Then add lemon juice, the remaining spoon of butter, mix everything well until smooth and strain the resulting white sauce through a sieve or cheesecloth. By the way, lemon juice in this recipe can be replaced with 1-2 tbsp. l cucumber pickle, it will turn out also very well.

This is the basic recipe, so to speak. On the basis of it you can make many other sauces. Scroll further and look!

Too many of us prefer steamed fish. Eating steam fish with sauce is much tastier, especially since there is just such a sauce – steamed fish sauce.

Hot white wine sauce

Ingredients: 2 stack. fish broth, 1 parsley root, 1 onion, 1 tbsp. l flour, 1 egg yolk, 1-2 tbsp. l white wine, 1-2 tbsp. l lemon juice, 2 tbsp. l butter, salt – to taste.

Preparation: Peel parsley root, onion, finely chop and fry in a saucepan with 1 tbsp. l butter and the same amount of flour. Dilute toasted flour with fish broth, salt to taste and cook for 7-10 minutes. Then remove the sauce from the heat, add the raw egg yolk mixed with 1 tbsp. l butter, mix thoroughly and strain the sauce through a sieve or cheesecloth. Then add table wine and lemon juice to the strained sauce.

Sauce for fish "Velvety"

Ingredients: 3 tbsp. l wheat flour, 6 tbsp. l butter, 800 ml of fish broth, 150 g of cream, citric acid, salt – to taste.

Preparation: Fry the flour in butter until golden brown in a saucepan, sauté pan or deep frying pan with thick walls. Slowly add a thin stream of fish broth, bring to a boil and cook for 20 minutes. Then remove from heat, salt, add citric acid and whipped cream. And, of course, thoroughly mix the resulting sauce.

Sauce for fish "Milk"

Ingredients: 300 ml of milk, 2 tbsp. l flour, 1 tbsp. l fat (or butter), salt, black pepper – to taste.

Preparation: As in the previous recipes, fry the flour with fat or butter, then dilute with hot milk, bring to a boil and cook for 15 minutes on low heat. Then remove the sauce from the heat, add salt and pepper to taste and mix.

Onion Sauce for Milk Fish

Ingredients: 2 stack. milk mixed with 1-2 st. l cream, 4-6 tbsp. l crushed onions, 3 tbsp. l butter, 2 tbsp. l flour, salt, black pepper – to taste.

Preparation: Fry chopped onion and flour in butter. Then, in small portions, while stirring, pour in the milk with the cream and cook the sauce for 5-7 minutes. Before serving, add a small piece of butter to the table.

Milk onion sauce is especially good with boiled or stewed flounder, halibut or sole. Although it can be served to other fish dishes.

Sour cream sauce to fish "Simple and fast"

Ingredients: 200 g sour cream, ½ tbsp. l flour, salt, black pepper – to taste.

Preparation: In a dry skillet, lightly dry the flour, then pour the hot flour into the sour cream heated in the meantime in a saucepan and stir thoroughly. Let the sauce boil, add salt and pepper to taste.

Sour cream sauce with fish and horseradish

Ingredients: 200 g sour cream, 2 horseradish roots, 1 stack. fish broth, 1 tbsp. l flour, 1 tbsp. l butter, salt – to taste.

Preparation: Wash the roots of horseradish thoroughly, peel, rub on a fine grater, put in a saucepan with warmed butter and lightly fry. Then sprinkle with flour and heat. Then add the broth, sour cream, salt and boil.

This sauce is ideal for cold and hot fish dishes, as well as snacks. Fish aspic with him is great!

Raw beetroot salad

Sour cream sauce for fish "Freshness"

Ingredients: 3 tbsp. l sour cream, 1 tsp. lemon peel, 3 celery stalks, 1 sprig of basil, salt, black ground pepper – to taste.

Raw beetroot salad

Preparation: Grind all the ingredients in a blender. By the way, in this sauce you can safely add your favorite greens, and not just the one specified in the recipe. Salt, pepper, mix the resulting mixture well, put it in a saucepan and serve with fish.

Green fish sauce

Ingredients: 250 g sour cream, 100 g fresh herbs (parsley, dill, green onions, basil), 3 boiled eggs, 3 tbsp. l wine vinegar, 6 tbsp. l vegetable oil, 1 tbsp. l mustard, sugar, salt and black pepper – to taste.

Preparation: Separate the yolks from the proteins, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix everything until smooth. Finely chop the greens or skip it through a meat grinder and cover with sour cream. Add the egg-mustard mixture and mix well or blend well. Instead of mustard, you can use fresh horseradish, grated and mixed with cream. Chop egg whites, add to the total mass and let the sauce brew a little at room temperature.

Mayonnaise fish sauce

Ingredients: 4-6 tbsp. l mayonnaise, 2-3 garlic cloves, 1 fresh small cucumber, 4-5 sprigs of parsley, salt, black ground pepper – to taste.

Preparation: Pass the garlic through the press and add it to the mayonnaise. There, add fresh cucumber, chopped parsley, salt and pepper to taste. Mix everything thoroughly and serve to the table in a saucepan.

Tomato-based sauces are great for fatty fish.

Fish Tomato Sauce

Ingredients: 2 stack. Tomato juice, 2 tbsp. l flour (without top), 2 tbsp. l butter, 1 tsp. sugar, salt – to taste.

Preparation: Pour tomato juice into a saucepan, put on medium heat and let simmer. Mix softened butter with flour and stir until smooth. Add sugar, salt. Combine the resulting mixture with tomato juice, stir and bring to a boil again. Strain the prepared sauce through a sieve and serve to boiled or fried fish, adding (if desired) some more salt or sugar.

Mustard fish sauce

Ingredients: 2 tsp. mustard, 6 tbsp. l vegetable oil, 2-3 egg yolks, parsley, lemon juice and salt – to taste.

Preparation: Spread the egg yolks with mustard to a paste. Then add vegetable oil, lemon juice, chopped parsley and mix well.

It is known that fish sauces in our time can be easily bought in any supermarket. But how can your sauces, made with love for your family, be compared with those that stand on the shelves in even rows? Of course not! Prepare fish sauces for yourself and please the household with your new culinary delights!

Bon appetit and new culinary discoveries!

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