Sauce for fish: a recipe for all occasions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish, sea or river, is loved by many. But its taste in itself may not be very expressive. Therefore, when preparing dishes from it, you should take care of delicious additions. For example, make a creamy sauce for red fish or other marine varieties. It is prepared quite simply.

Tomato sauce for fried fish or pesto for baked in the oven - there can be many options for each variety and type of dish. Here are some of the most delicious.

Classic Creamy Fish Sauce

The recipe involves the use of the following ingredients: one hundred and fifty milliliters of heavy cream, forty grams of butter, ten grams of lemon juice. Mix lemon juice with water and cream, reduce the resulting mixture by one third and stir in the butter into the sauce. Let the mass cool down. If you want to change this fish sauce a bit, the recipe allows you to use dry white wine instead of lemon juice, and you can also add some dried porcini mushrooms to the mixture. For spiciness, it is recommended to add a little chopped garlic to the sauce. Pickled cucumbers, olives, capers, ginger will be excellent fillers. If you like liquid dressings, you can choose not to boil down the mixture, but just heat it up a bit.

Spicy tomato sauce for fish

The recipe requires the following ingredients: onion, one carrot, a couple of tablespoons of butter and tomato paste, a little flour, a glass of fish broth, parsley, s alt. Wash and chop the onion with carrots and parsley, fry them in vegetable oil over low heat. Add flour and keep stirring. After a couple of minutes, add the tomato paste, lightly fry, add the broth, s alt and cook for ten minutes. The sauce should become a little thicker. Remove the dish from the heat and add the butter, mix thoroughly and grind everything with a blender. This sauce is best served with boiled or fried fish.

Gourmet Peanut Fish Sauce

The recipe is suitable for preparing an additive to pike perch, sturgeon or other noble varieties of grilled fish. Take three hundred grams of walnuts, one hundred grams of butter, two hundred and fifty grams of onions, thirty grams of wheat flour, one hundred milliliters of natural wine sauce, two hundred grams of chicken broth, five chicken eggs, twenty-five grams of garlic, a little cloves, bay leaf, a spoonful of ground pepper, saffron, s alt, herbs. Saute peeled and finely chopped garlic and onion in butter, add flour, mix and pour over the broth. Cook a little and remove from the stove. Boil vinegar with laurel and cloves, cool. Grind the nuts until smooth, mix with egg yolks and finely chopped herbs, season, thenadd wine vinegar, after straining it. Mix with broth and heat, stirring gently and not bringing the resulting mass to a boil. After that, the sauce is ready to serve. It turns out very refined and tasty, turning the fish into a real delicacy.