Fish is a unique product, rich in microelements and useful substances that are useful and necessary for our body, and besides, it is an excellent food. dietary product, which helps to improve overall well-being, and also helps to quickly and without discomfort get rid of a couple of extra pounds.
What sauce is suitable for fish
Properly selected fish sauce will help to make your dish exquisite and unique, with the secrets of cooking which we will introduce you in this article.
Fish sauce is the perfect combination
Fish dishes are usually served with milk sauces, the basis for which is milk, cream or sour cream, as well as sauces on fish broth. As for additional ingredients, most of them chefs recommend using various roots, vinegar, wine, eggs and spices. It should be noted that you need to be very careful when adding spices and seasonings to the fish sauce, otherwise you risk “killing” the taste of the main dish.
Ideal for fish dishes suitable parsley root, carrots, onions and celery, which must be sautéed before being added to the sauce. If you are making a sauce based on fish broth, then it is better to use the head, tail and fins of the fish as the basis for the broth. To avoid getting small scales and bones of fish, the broth must be filtered through several layers of gauze before preparing the sauce.
The use of seasonings depends on the type of fish. So for giving river fish For additional aroma and taste, use parsley, basil and bay leaf, and saffron, paprika and dill are ideal for red fish.
Milk sauces, sour cream sauce for fish
The preparation of complex sauces takes time, certain knowledge and experience, we recommend starting with a simple one - delicate sour cream sauce for fish. To make sour cream sauce you will need:
- 15-20% sour cream - 200 grams;
- butter - 30-50 grams;
- flour - 1-2 tablespoons;
- garlic, herbs and spices.
How to prepare sauce for fish?
- Preheat the pan, melt the butter and pour in the sour cream mixed with flour. The amount of flour used depends on the thickness of the sour cream (2 tablespoons of flour can be used for liquid sour cream).
- Add some garlic (literally 0.5 cloves), herbs and spices.
- Simmer the resulting mixture for 1-2 minutes and turn off the heat. This sauce can be served separately or used to further stew fish.
Variation on the theme of milk sauces for fish - cream cheese sauce, for the preparation of which it is best to use blue cheese and cream of 20-30% fat. In a saucepan, heat the cream (in a water bath) and add the cheese, cut into small cubes, to them. When the cheese is melted, remove the saucepan from the heat and let the sauce cool. Then add greens to the mixture. You can also use flour to thicken the sauce.
Fish sauce, tomato sauce
We all know tomato gravy for fish since childhood, and the taste of sprats and gobies in a tomato is simply impossible to forget. Tomato sauce is the perfect accompaniment to white fish dishes. Most often, fish dishes are stewed in such a sauce, saturated with a rich taste and aroma.
For making tomato sauce need fresh tomatoes or ready-made tomato paste, carrots, onions, herbs and spices. Before adding the gravy, the fish must be fried on both sides. It is necessary to stew fish in tomato sauce for no more than 15-20 minutes, otherwise the fish will be spoiled.
If you like spicy food, then tomato sauce is exactly what you need. You can add to it hot peppers, garlic and spices. Will not spoil the taste of sauce and fish nutmeg, ginger, cilantro and paprika. Little secret- adding to spicy sauce a little sugar, you will make it more pungent.
Salsa Verde and Shermula - green sauces for fish
That's what they're called green sauces, which are offered to fish dishes in restaurants and expensive cafes. The base of the sauce is cream or olive oil, to which is added parsley or cilantro mint, basil and garlic chopped in a blender.
Sauce is not required. heat treatment, but to give a richer aroma and taste, it is recommended to cook it 20-30 minutes before serving. To add salt to the sauce spicy taste you can use anchovies, Dijon mustard and spices.
Sauce for fish - ideas
We offer you a list of simple recipes sauces for fish dishes.
Simple sauce for fish
- 300-400 ml water or fish stock
- 1 st. a spoonful of fat
- 1 st. a spoon wheat flour,
- salt to taste.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add salt to taste.
white sauce to the fish
Fry a tablespoon of flour in a saucepan with the same amount of oil, dilute with two glasses of fish broth and cook for 7-10 minutes. Then salt the sauce, remove from heat, add lemon juice or diluted citric acid, a piece butter, stir to combine the oil with the sauce, and strain.
For fish in brine, lemon juice and citric acid are substituted cucumber pickle(1-2 tablespoons).
Serve to steam fish and fish in brine.
Hot white wine sauce for fish
- 400 ml fish stock
- 1 parsley root
- 1 head of onion,
- 1 st. a spoonful of wheat flour
- 1 egg (yolk),
- 1-2 tbsp. spoons of white table wine,
- lemon juice,
- butter,
- salt to taste.
Peel the parsley and medium-sized onion, wash, finely chop and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dilute the fried flour with roots with 2 cups of fish broth, salt and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. spoon of butter, mix thoroughly and strain through a sieve or cheesecloth. Pour in white table wine and lemon juice, mix.
Serve with steamed fish.
Fish sauce with parsley and dill
- 300-400 ml fish broth,
- 1 st. a spoonful of fat
- 1 st. a spoonful of wheat flour
- 3 st. tablespoons chopped parsley or dill
- salt to taste.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add chopped parsley or dill and cook for another 5-10 minutes.
Herb Sauce
- 160 ml water or stock
- 50 g butter,
- 80 g wheat flour,
- 1 st. a spoonful of finely chopped onion,
- 1 teaspoon finely chopped parsley,
- 1/2 teaspoon finely chopped chervil,
- 1 teaspoon finely chopped basil
- 1 st. a spoonful of vinegar
- 80 g sour cream
- 1/2 teaspoon of salt.
Melt butter, add flour and onion and lightly brown. Pour in water or broth, add parsley, chervil and basil, as well as salt and vinegar and cook for 5 minutes over low heat. Add sour cream and bring to a boil.
Sauce for fish with sheep cheese
- white sauce,
- 100 g pressed sheep's cheese,
- 200 g fresh mushrooms,
- 3-4 st. spoons of sour cream
- 1 st. a spoonful of butter.
Prepare white sauce, dilute with fish broth and milk. Let it boil well, rub through a sieve, add grated pressed sheep cheese, mushrooms stewed in butter and sour cream.
The sauce can not be rubbed through a sieve, but quickly and thoroughly grind with a spoon.
Steam fish sauce with mushrooms
- 450 ml white fish sauce made with concentrated fish broth (broth from poaching or steaming fish)
- 35 g butter,
- 50 g champignons or fresh porcini mushrooms,
- lemon or citric acid.
When preparing white fish sauce, add poached and finely chopped mushrooms to it before cooking.
Serve with boiled or stewed fish.
norman sauce
- 350 g white sauce in meat broth,
- 100 ml fish stock
- 100 g mushroom aromatic juice,
- 1 egg (yolk),
- 90 g sour cream.
Prepare a thick white sauce. Just before serving, add hot fish broth, aromatic mushroom juice, raw yolk and sour cream to it, heat it up without boiling, and serve immediately.
swedish sauce
- 300 ml fish stock
- 1-1.5 st. spoons of wheat flour
- 400 g cream
- 1 st. butter spoon,
- 1 bunch finely chopped dill,
- ground red pepper,
- salt to taste.
Dill is easy to sauté with oil for 2-3 minutes. and set aside. Mix fresh fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind the flour with butter and add to the boiling broth, stirring, thicken. Salt, pepper.
Serve with boiled, stewed and fried fish.
White butter sauce for fish
- 75 g butter,
- 30 g shallots,
- 150 ml of vinegar
- ground black pepper,
- salt to taste.
Put the chopped shallots into the pan, pour in the vinegar, add salt and pepper to taste. Let it evaporate until one quarter of the original volume remains. Remove from fire. Add butter while whisking the sauce. The sauce should be white and slightly frothy.
Serve to boiled fish.
"Velvety" sauce
- 6 st. spoons of butter,
- 3 st. spoons of wheat flour
- 800 ml fish stock
- 150 g cream
- lemon acid,
- salt to taste.
Fry flour in butter until golden brown. Pour in the fish broth in a thin stream and, stirring constantly, bring to a boil. Boil 20 min. Remove from heat, salt, add citric acid and whipped cream.
Polish sauce (egg-butter)
- 350 g butter,
- 4 hard-boiled eggs,
- 1 teaspoon lemon juice
- parsley,
- salt to taste.
Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix gently. You can add 1/4 cup fish broth if you like.
This sauce can be prepared with the addition of a basic white sauce (200 g) cooked in fish broth, reducing the amount of butter (150 g) accordingly.
Serve with stewed or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).
Tomato sauce for fish
Carrots, parsley and onions (1/2 each) peel, rinse, finely chop and fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Then add 1 tbsp. a spoonful of tomato paste, stir, dilute with 2 cups of fish broth, salt and cook for 8-10 minutes over low heat. After that, remove the sauce from the heat, put 1 tbsp. a spoonful of butter, mix until it is completely combined with the sauce and strain through a sieve.
Serve with boiled and steamed fish.
Tomato fish sauce with vegetables
- 300 g basic tomato fish sauce,
- 100 ml white grape wine
- 1 parsley root
- 2 heads of onions,
- 1.5 st. butter spoons,
- 3-5 peppercorns,
- Bay leaf.
Finely chop the parsley root and onion. Lightly fry in oil, then pour in dry grape wine, add bay leaf, peppercorns. Combine with tomato sauce, boil for 10-15 minutes. Remove from heat, season with butter.
Serve with boiled and baked fish.
mustard sauce
- 200-300ml fish broth,
- 1 teaspoon finely chopped onion,
- 3 st. tablespoons of fat
- 3 st. spoons of wheat flour
- slice of lemon peel
- 3-4 st. tablespoons dry mustard
- a little chopped parsley.
Fry onion in fat. Add flour, pour in broth and mix thoroughly. Add lemon zest, mustard and parsley and cook for about 5 minutes. Remove the zest from the prepared sauce.
Hot walnut sauce for fish
- 100 g butter,
- 300 g walnut kernels,
- 250 g onions,
- 30 g wheat flour,
- 5 eggs (yolks)
- 25 g garlic
- 100 ml wine vinegar
- 4 cloves,
- 1/2 teaspoon cinnamon
- 1 teaspoon (no top) red ground pepper,
- 2 bay leaves,
- some saffron
- 25 g fresh herbs
- 2 g dried herbs
- 20 g salt.
Sauté finely chopped onion and garlic in butter and fat removed from chicken broth, add flour, dilute chicken broth, boil and set aside. Mix finely crushed nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Pour this mixture into the prepared sauce and, stirring, heat, not boiling.
Pour portioned pieces of fried fish (sturgeon, pike perch, etc.) with this sauce.
Sour cream sauce for fish
- 200 g sour cream
- 1/2 tablespoon wheat flour
- ground black pepper and salt to taste.
Dry the flour lightly in a pan. Put hot flour into warmed sour cream, mix thoroughly. Boil, season with salt and pepper.
Sour cream sauce with onions for fish dishes
- 300-400 ml fish stock or water
- 2 st. tablespoons of fat
- 1 st. a spoonful of wheat flour
- 1-2 heads of onions,
- 100 g sour cream
- 1/2 teaspoon of Southern type sauce,
- salt to taste.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add lightly fried chopped onions, sour cream, Southern type sauce and bring to a boil.
Sour cream sauce on fish broth (option 1)
- 500 ml strong fish stock
- 400-600 g sour cream,
- 50-80 g wheat flour,
- salt to taste.
Prepare a white sauce from flour sauteing and broth (cook for 10-15 minutes), then add sour cream to it, boil for 3-5 minutes, strain and season with salt to taste.
Serve with minced fish dishes, fried crucians and perches.
Sour cream sauce on fish broth (option 2)
- 200 g white fish sauce,
- 100 g sour cream
- ground black pepper and salt to taste
Prepare white sauce, add sour cream, salt and pepper, boil and strain.
Serve with hot baked dishes and minced fish.
Sour cream sauce with horseradish in fish broth
- 200 g sour cream
- 2 horseradish roots
- 200 ml fish stock
- 1 st. a spoonful of butter and wheat flour,
- salt to taste.
Peel the horseradish root, rinse, finely grate, put in a saucepan with hot oil, lightly fry, sprinkle with flour and warm. Add sour cream and broth season with salt and boil.
Serve with cold and hot fish dishes and snacks.
Onion sauce with milk
- 400 ml milk mixed with cream
- 4b Art. tablespoons chopped onion,
- 2-3 st. butter spoons,
- 2 st. spoons of wheat flour
- ground black pepper,
- salt to taste.
Fry chopped onion and flour in butter. While stirring, pour in the milk in small portions and cook the sauce for at least 5 minutes. Before serving, add a piece of butter to the sauce.
Onion sauce in milk is especially suitable for boiled or stewed flounder, halibut and sole. Can also be served with other fish dishes.
Milk sauce for fish
- 300 ml milk
- 1 st. a spoonful of fat
- 2 st. spoons of wheat flour
- pepper, salt to taste.
Fry the flour with fat, dilute with hot milk, cook for 10-15 minutes at a low boil, then salt and add pepper.
Mornay sauce
- 200 ml fish stock
- 3 art. butter spoons,
- 2 tbsp. spoons of wheat flour
- 150 ml milk
- 50 g sour cream
- 50 g grated parmesan cheese
- 1 pinch thyme
- a little finely chopped onion
- pepper, salt to taste.
Melt butter, add flour and mix thoroughly. Pour in milk and fish broth. Boil. Add onion, thyme, salt and pepper. Mix the resulting sauce with sour cream and cheese and cook for 5 minutes.
Serve with hot fish dishes.
Milk sauce with cancer oil
- 300 g milk sauce,
- 500 ml fish stock
- 150 g cream
- 100 g cancer oil
- 150 g truffles
- 1 lemon
- red ground pepper.
Gradually pour the fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula. After 5-7 minutes, pour in boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or gauze, season with cancer oil and lemon juice or citric acid.
This sauce can be prepared without truffles. Serve with boiled and stewed fish.
White sauce with mussels
- 900 g basic white fish sauce,
- 200 g mussels
- 4 eggs (yolks)
- 1/2 lemon
- 50 g butter,
- 30 g parsley.
The main white sauce, prepared on a decoction of mussels, season with raw egg yolks. After that, add the boiled mussels, turned through a meat grinder. Heat the sauce to 70-80 ° C and serve to the table, adding chopped parsley.
Serve with dishes prepared from seafood.
Oyster sauce (old recipe)
Take 50 oysters, separate from the shells and put them on fire together with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 cups (400 ml) of the main white fish sauce, boil to the desired density. Combine with a lezon of 2 raw yolks and 100 g of cream. Strain.
15 minutes before serving, put peeled oysters in a very hot sauce (only the fatty part of the oyster is used, and the dark rim is removed), a piece of butter, a little strained meat juice (from frying meat), a little chopped blanched parsley, lemon juice, pepper , a little muscat color.
Keep covered with a lid until serving.
Bon Appetit!
There is a huge amount various kinds fish for food. Depending on the range, it can be marine, oceanic, river, living in artificial reservoirs. Due to its wide distribution, the fish has not only different appearance, but also a taste well known to culinary specialists and lovers of seafood. This allows you to make almost any dish out of it, from soups to desserts, but most often it is cooked and served with a side dish. Delicious gravy for rice with fish is no less popular seasoning, as it allows you to fully reveal the taste of the main dish.
There are no less options for preparing sauces than an assortment of fish dishes. The right sauce for fish and rice is considered the height of culinary art, because it is not at all easy to do. In addition to the fact that when choosing a recipe, one should take into account not only the variety and type of fish. It is important to choose exactly those products that will be combined with the main course and side dish, not obscuring their taste, but emphasizing it favorably.
Not always those gravies that are combined with rice are suitable for fish. That is why you should know a few simple secrets helping to prepare real cooking masterpiece from different products.
Options for using sauces for fish with rice
Sauce for fish is selected depending on the method of preparation of the main dish.
- The most popular ways of cooking fish are: frying, boiling, stewing, baking in the oven or on the grill. Cooked in one of these ways, the fish goes well with rice groats as a side dish. In this case, you can prepare a cold or warm sauce for rice or fish. Delicate creamy gravy softens the fishy taste and makes the side dish more juicy. Creamy seasoning can be used to marinate white fish.
- In some cases, you can use these products to prepare complex dishes: pilaf, risotto, casseroles and more. Since fish and rice are components of the same general treat, which may include other ingredients, liquid seasoning is the most suitable option. It can be made separately and added both at the cooking stage and before serving. ready meal to the table.
- Fish prepared separately are suitable for gravies and dressings, which can be served both hot and cold. Most often they are prepared on the basis of fish broth.
Universal sauce for river fish
Freshwater fish has a very pleasant mild taste, but most often it has a special specific smell of mud. To drown out the river scent and enjoy tasty meat catfish, carp or pike, just add a creamy seasoning.
Food prep and cooking time
: 10 minutes
Output of finished portions
: 4
Required Products
:
- Flour - 3 tbsp. l.
- Cream - 200 ml
- Butter - 3-4 tbsp. l.
- Parsley - 1 bunch
- Lemon - 1/2 pc.
- Salt - to taste
How to cook
:
- Put a piece of butter in a frying pan and melt.
- Pour the flour into the oil, mix well and lightly fry.
- Pour the cream into the flour mixture, stir so that no lumps form, and bring to a boil.
- Add salt and chopped fresh parsley to taste. Other spices can be added if desired.
The most suitable seasonings for river fish: basil, bay leaf, parsley. If you change seasonings, this sauce can be served with red and other sea fish. Dill will do green basil, saffron and paprika.
Tomato sauce for boiled fish
Tomato sauce can be prepared for fried and boiled fish. It can also be used as a seasoning for stewing and roasting.
Cooking time : 10 minutes
Number of servings
: 6
Ingredients
:
- Tomato paste - 3 tbsp. l.
- Sour cream - 1 tbsp. l.
- Vegetable oil - 50 ml
- Water (fish broth) - 2 cups
- Onion - 1 pc.
- Bay leaf - 1 pc.
- Sugar - a pinch
- Salt (sea) - to taste
Cooking
:
- Peel the onion and finely chop into cubes or thin rings.
- Pour vegetable oil into a frying pan or saucepan and heat. Add onion and sauté lightly, stirring constantly.
- Separately mix tomato paste and sour cream, put to the onion and simmer for 2-3 minutes.
- Pour in cold broth or water, add salt and seasonings to taste. Bring the sauce to a boil and simmer for another 2-3 minutes until the desired consistency is obtained. To make the finished gravy thicker, you can add a little flour diluted in water or broth and bring the mixture to a boil.
Sweet and sour sauce can be cooled and served separately as a condiment. It can be used for filling if desired. fish cakes and bitochki.
To increase the spiciness of the gravy, add a little red hot pepper and paprika, this will make the taste more intense and the smell fragrant.
All basic gravy options go well not only with fish, but also with rice. Thanks to this, the same dish can get a completely new taste.
In contact with
Each person should periodically eat fish, as it is a source of valuable substances and trace elements. The easiest way to cook it is frying. But sometimes you really want to add something unusual to this dish. In this case, sauce for fried fish will come to the rescue.
Under what can fish be served?
There is more than one recipe suitable for different types fishes. Gravy can be prepared using various ingredients.
In Mexico, fish is served spicy. tomato sauce, in France - in cream, Japan - in soy, and we are more accustomed to dishes accompanied by sour cream.
But in addition to these sauces, you can cook many more others, because the following products go well with fish:
- lemon;
- White wine;
- berries, in particular cranberries;
- Garnet;
- mushrooms;
- greenery;
- natural yogurt etc.
Consider the most popular variations for fish.
Milk sauces
Each recipe from this category has one important difference, without which the tenderness of taste is lost: you need to cook gravy exclusively in butter. Then you can add milk or cream. The simplest recipe is fish fried in tender sour cream sauce. To do this, heat the pan and melt 30-50 g of butter.
Then, depending on the density of sour cream, add a little flour. After a minute, pour a glass of sour cream. Add dill greens and turn off the heat. In sour cream sauce, you can bring the browned fish to readiness or serve it separately, add garlic to taste.
Mushroom sauce goes well with fried red fish. The base can be prepared from bechamel, which in itself is great for such dishes. But more interesting recipe is as follows. Finely chop the onion and fry it in butter in a saucepan.
Add thin plates of champignons, bring to a golden color. If all the oil has been absorbed. Add a little more and fry the mushrooms with flour. Then add the cream in a thin stream. Season with salt, pepper, nutmeg and remove from heat.
Another recipe is fried fish in a creamy cheese sauce. It is prepared with the addition of blue cheese with blue. First, heat up the cream. Add the diced cheese and melt it into the cream in a water bath.
If you need to thicken the sauce, sprinkle it with flour. No spices are required, not even salt. This recipe is also perfect for red fish as well as cod.
tomato sauce
For white fish the best way- cook it in tomato sauce. Good taste and tomatoes in sour cream dish. Such a gravy will turn out to be especially tender and at the same time rich in taste.
Fried fish in a spicy tomato sauce will turn out very tasty. You can use fresh tomatoes for this. They need to be peeled, it is desirable to remove the seeds. If such a product is not available, you can make gravy on tomato juice, ketchup or pasta.
Fry the fish until golden brown over high heat. Then fill the pan tomato juice so that it covers the pieces up to half. Cover with a lid and leave to simmer. At the end, add chili peppers, traditional seasonings and you can sprinkle with oregano.
A milder, spicier variation in tomato sauce keeps hot peppers to a minimum. Finely chop the onion and sauté it in butter. Pour it with tomato juice, add spices and Italian herbs. Reduce about a third over low heat. At the end add red pepper.
Also, in the tomato version, spices such as ginger, nutmeg, paprika, cilantro, garlic, dill and parsley will not be superfluous. Such sauces can be prepared from both canned products and fresh ones.
Can add Bell pepper or if you like it spicier, chili pulp. Gives extra sharpness fresh ginger and garlic. Fire sauce is obtained by combining pepper with sweet ingredients. The more sugar, the hotter the sauce will be.
Green sauces
Green sauces are often prepared on a creamy base with the addition of spicy leaves and stems. If you don’t have enough taste in the sour cream version, add greens. For example, for red fish, you can add dill to mushroom gravy.
A good option is cilantro and basil. The ideal solution is natural yogurt with herbs. It is served cold.
Fried fish shermula sauce recipe: fry cumin and coriander, chop. Grind cilantro and parsley, add ground spices, salt, pepper, paprika, lemon juice. Season the mass with garlic and olive oil.
There are several other interesting variations of gravy. For example, fried fish honey soy sauce. In a bowl, mix honey and soy sauce in a ratio of 1: 4, add a little lemon juice. Marinate the fish in this for at least 4 hours.
While it is fried, drain the rest of the marinade into a saucepan and heat. If liquid is low, add more soy sauce, honey and some wine. Boil off about half. A dish of red salmon in soy supplement is a great option for a festive dish.
Fish fried with berry sauce is most often cooked with cranberries, lingonberries or red currants. To do this, grind the berries through a sieve, add a little sugar, starch and lemon juice to them. Heat everything on the stove, flavor with honey and you can serve it to the table.
The recipe for pomegranate sauce narsharab refers to Azerbaijani cuisine. Peel the pomegranate seeds and heat them in a saucepan, squeezing out the juice with a pusher. Then drain it and set it to heat so that about a quarter of the liquid has evaporated. Add basil, coriander, a little cinnamon, salt, pepper. You can mix it in soy sauce.
The recipe for lemon sauce is similar to the previous one, but you only need 1 lemon. Squeeze out the juice from it, add wine, honey, a little water and evaporate slightly. Then thicken with starch, season and add mint or lemon balm paste. While stirring the sauce, keep on fire for another minute. This is the perfect gravy for shark steak.
Fry a tablespoon of flour in a saucepan with the same amount of oil, dilute with two glasses of fish broth and cook for 7-10 minutes. Then salt the sauce, remove from heat, add lemon juice or diluted citric acid, a piece of butter, mix so that the oil combines with the sauce, and strain.
For fish in brine, lemon juice and citric acid are replaced with cucumber brine (1-2 tablespoons).
Serve with steam fish and fish in brine.
400 ml fish broth, 1 parsley root, 1 onion, 1 cm. a spoonful of wheat flour, 1 egg (yolk), 1-2 cm. tablespoons of white table wine, lemon juice, butter, salt to taste.
Peel the parsley and medium-sized onion, wash, finely chop and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dilute the fried flour with roots with 2 cups of fish broth, salt and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. spoon of butter, mix thoroughly and strain through a sieve or cheesecloth. Pour in white table wine and lemon juice, mix.
Serve with steamed fish.
160 ml water or stock, 50 g butter, 80 g wheat flour, 1 cm. 1 teaspoon finely chopped onion, 1 teaspoon finely chopped parsley, 1/2 teaspoon finely chopped chervil, 1 teaspoon finely chopped basil, 1 cm. spoon of vinegar, 80 g of sour cream, 1/2 teaspoon of salt.
Melt butter, add flour and onion and lightly brown. Pour in water or broth, add parsley, chervil and basil, as well as salt and vinegar and cook for 5 minutes over low heat. Add sour cream and bring to a boil.
450 ml white fish sauce prepared in concentrated fish broth (broth from stewing or steaming fish), 35 g butter, 50 g champignons or fresh porcini mushrooms, lemon or citric acid.
When preparing white fish sauce, add poached and finely chopped mushrooms to it before cooking.
Serve with boiled or stewed fish.
300 ml fish stock, 1-1.5 cm. spoons of wheat flour, 400 g of cream, 1 cm. a spoonful of butter, 1 bunch of finely chopped dill, ground red pepper, salt to taste.
Dill is easy to sauté with oil for 2-3 minutes. and set aside. Mix freshly brewed fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind the flour with butter and add to the boiling broth, stirring, thicken. Salt, pepper.
Serve with boiled, stewed and fried fish.
75 g butter, 30 g shallots, 150 ml vinegar, ground black pepper, salt to taste.
Put the chopped shallots into the pan, pour in the vinegar, add salt and pepper to taste. Let it evaporate until one quarter of the original volume remains. Remove from fire. Add butter while whisking the sauce. The sauce should be white and slightly frothy.
Serve with boiled fish.
6 cm. spoons of butter, 3 cm. spoons of wheat flour, 800 ml of fish broth, 150 g of cream, citric acid, salt to taste.
Fry flour in butter until golden brown. Pour in the fish broth in a thin stream and, stirring constantly, bring to a boil. Boil 20 min. Remove from heat, salt, add citric acid and whipped cream.
350 g butter, 4 hard-boiled eggs, 1 teaspoon lemon juice, parsley, salt to taste.
Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix gently. You can add 1/4 cup fish broth if you like.
This sauce can be prepared with the addition of a basic white sauce (200 g) cooked in fish broth, reducing the amount of butter (150 g) accordingly.
Serve with stewed or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).
300 g main tomato fish sauce, 100 ml white grape wine, 1 parsley root, 2 onions, 1.5 tbsp. tablespoons of butter, 3-5 peppercorns, bay leaf.
Finely chop the parsley root and onion. Lightly fry in oil, then pour in dry grape wine, add bay leaf, peppercorns. Combine with tomato sauce, boil for 10-15 minutes. Remove from heat, season with butter.
Serve with boiled and baked fish.
100 g butter, 300 g walnut kernels, 250 g onions, 30 g wheat flour, 5 eggs (yolks), 25 g garlic, 100 ml wine vinegar, 4 clove buds, 1/2 teaspoon cinnamon, 1 teaspoon .spoon (without top) ground red pepper, 2 bay leaves, a little saffron, 25 g of fresh herbs, 2 g of dried herbs, 20 g of salt.
Sauté finely chopped onion and garlic in butter and fat removed from chicken broth, add flour, dilute with chicken broth, boil and set aside. Mix finely crushed nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Pour this mixture into the prepared sauce and, stirring, heat, not boiling.
Pour portioned pieces of fried fish (sturgeon, pike perch, etc.) with this sauce.
300-400 ml fish stock or water, 2 cm. spoons of fat, 1 cm. a spoonful of wheat flour, 1-2 onions, 100 g of sour cream, 1/2 teaspoon of Southern type sauce, salt to taste.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add lightly fried chopped onions, sour cream, Southern type sauce and bring to a boil.
500 ml of strong fish broth, 400-600 g of sour cream, 50-80 g of wheat flour, salt to taste.
Prepare a white sauce from flour sauteing and broth (cook for 10-15 minutes), then add sour cream to it, boil for 3-5 minutes, strain and season with salt to taste.
Serve with minced fish dishes, fried crucians and perches.
200 g white fish sauce, 100 g sour cream, ground black pepper and salt to taste.
Prepare white sauce, add sour cream, salt and pepper, boil and strain.
Serve with hot baked dishes and minced fish.
200 g sour cream, 2 horseradish roots, 200 ml fish broth, 1 cm each. a spoonful of butter and wheat flour, salt to taste.
Peel the horseradish root, rinse, finely grate, put in a saucepan with hot oil, lightly fry, sprinkle with flour and warm. Add sour cream and broth season with salt and boil.
Serve with cold and hot fish dishes and snacks.
400 ml milk mixed with cream, 4-b tbsp. tablespoons chopped onion, 2-3 cm. butter spoons, 2 cm. tablespoons of wheat flour, ground black pepper, salt to taste.
Fry chopped onion and flour in butter. While stirring, pour in the milk in small portions and cook the sauce for at least 5 minutes. Before serving, add a piece of butter to the sauce.
Onion sauce in milk is especially suitable for boiled or stewed flounder, halibut and sole. Can also be served with other fish dishes.
300 ml milk, 1 cm. a spoonful of fat, 2 cm. tablespoons of wheat flour, pepper, salt to taste.
Fry the flour with fat, dilute with hot milk, cook for 10-15 minutes at a low boil, then salt and add pepper.
300 g milk sauce, 500 ml fish broth, 150 g cream, 100 g cancer oil, 150 g truffles, 1 lemon, ground red pepper.
Gradually pour the fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula. After 5-7 minutes, pour in boiled cream, put salt, red hot pepper and stir. Strain the sauce through a fine sieve or gauze, season with cancer oil and lemon juice or citric acid.
This sauce can be prepared without truffles. Serve with boiled and stewed fish.
900 g of basic white fish sauce, 200 g of mussels, 4 eggs (yolks), 1/2 lemon, 50 g of butter, 30 g of parsley.
The main white sauce, prepared on a decoction of mussels, season with raw egg yolks. After that, add the boiled mussels, turned through a meat grinder. Heat the sauce to 70-80 ° C and serve to the table, adding chopped parsley.
Serve with dishes prepared from seafood.
| Oyster sauce (old recipe) |
Take 50 oysters, separate from the shells and put them on fire together with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 cups (400 ml) of the main white fish sauce, boil to the desired density. Combine with a lezon of 2 raw yolks and 100 g of cream. Strain.
15 minutes before serving, put peeled oysters in a very hot sauce (only the fatty part of the oyster is used, and the dark rim is removed), a piece of butter, a little strained meat juice (from frying meat), a little chopped blanched parsley, lemon juice, pepper , a little muscat color.
Keep covered with a lid until serving.
