Delicious fish in a creamy sauce. Best Sauce Options

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

Oddly enough, statistics show that not many people are supportive of fish. Unless, of course, we do not count those countries where there are not so many alternatives to it. Even knowing how useful seafood is, many still prefer the meat of land animals. Fish in a creamy sauce is a wonderful way to rethink your gastronomic cravings. "Gravy" gives it piquancy and juiciness, removes the fishy smell unpleasant for many and makes an ordinary dinner a feast of the gods.

There are many ways to prepare a "frame" for a dish. Choose the one that appeals to you more.

Classic of the genre

Traditional recipe suitable for any kind of aquatic life. In addition, such fish in a creamy sauce cooks the fastest and does not require an abundance of ingredients.

Two spoons of flour are fried until golden in a spoonful of melted butter(wheat, the other is not good here). As it thickens, pour in half a glass of medium-fat cream. The mass is kneaded, flavored with chopped herbs (can be dry or frozen), s alted and, with stirring, languishing on the stove for 5 minutes. After removal, it is peppered; a slice of lemon is squeezed into the sauce.

Fragrant option

This recipe is especially appropriate if you have started red fish in a creamy sauce (a photo of the finished dish can make you want to sit down to the table as soon as possible). A couple of cloves of garlic are minced in any way and browned in three tablespoons of olive oil. In a small bowl, boil a glass of low-fat cream with half the volume of water. Two chopped hazelnuts, roast and two tablespoons of freshly squeezed lime juice are also introduced here. After s alting, the stewing is carried out for less than five minutes, greens are poured in, and the sauce is left to cool.

Wine mustard sauce

It can be called universal, as it harmonizes with both sea and river fish. If you flavor it with garlic, you get a wonderful accompaniment to seafood. It is necessary to fry two tablespoons of flour in melted butter, add a spoonful of chopped shallot and chopped garlic clove to it. When they become soft, a glass of white wine is poured in, and after stirring - the same amount of cream. As the sauce thickens, the stewpan is removed from the burner, and its contents are flavored with ground pepper, three tablespoons of mild mustard, s alt and chopped dill. For seafood - also fresh crushed garlic.

Fish incream sauce in the oven

The main product is taken in the amount of half a kilogram, cut, s alted and peppered. Even the simplest fish is suitable for this recipe. Hard cheese, about 150 grams, is rubbed, mixed with a glass of not too fat cream, seasonings chosen at the discretion of the cook, and chopped herbs. The sauce is poured over the spread out pieces of fish, and the form is put into the oven for 35 minutes, until softened. Then the temperature rises to 200, and the dish is aged in the oven until a beautiful crust appears.

Mushroom binge

This recipe works best with red fish in a creamy sauce, such as salmon, salmon or trout in steaks. Large slices are divided in half, rubbed with pepper and s alt, sprinkled with lemon, smeared with butter and baked for a quarter of an hour. During this time, you will have time to finely chop the onion and fry it quickly. Then plates of medium-sized champignons (100-150 grams) are poured into the pan. Five minutes later, a spoonful of flour is added, and after thorough kneading, a glass of cream. The sauce is cooked until it thickens, sprinkled with chopped dill and kept under the lid for about three minutes. The finished fish is placed on a beautiful plate, poured with aromatic sauce and served to an enthusiastic eater.

Gourmet

This fish in a creamy sauce will cost you a lot, but the dish is worth the money invested in it. Two salmon fillets, dried, peppered and s alted, are fried in a thick-bottomed frying pan until evenly blushed. The process will take about a quarter of an hour. Thenin a dry frying pan, a spoon with a slide of flour is allowed until a nutty smell appears; at this point, oil is added to it (two spoons with a slide). After melting it, one and a half glasses of cream are slowly poured in (we stir so that the flour does not crumple). When the sauce has almost thickened, two tablespoons of natural red caviar are added. Finally, fish steaks are transferred to the pan, it is covered with a lid and left on a minimum heat for 4-5 minutes. After turning off the burner, the lid is not removed for another quarter of an hour - the fish will reach the condition and be saturated with all the flavors.

With any of the proposed recipes, pasta will be the most delicious: with fish in a creamy sauce, it acquires a special richness, piquancy and aroma. Just don't make the common mistake of mixing both dishes. Still, this is not naval pasta. It is better to cook spaghetti separately, put it on a plate in a beautiful slide, and attach a tempting piece of fish on top or on the side. The sauce is poured on top and generously without sparing. You can sprinkle with chopped herbs or decorate it with sprigs.