Fish sauces are the most successful addition to fish dishes. When necessary, they will emphasize and reveal the taste in a different way, and if something goes wrong, they will successfully disguise the specific characteristics of some inhabitants of the sea and river depths.
Delicious, simple fish sauces can easily make your favorite fish dishes sound new. It’s not for nothing that the French believe that the sauce in a dish is the most important thing.
Even the most simple homemade sauces for fish will harmonize no worse than restaurant ones with fried, boiled, baked or fish stew. It would not be amiss to emphasize, for example, the taste of some fish appetizers, salads or jellied fish with sauces.
TO low-fat varieties For fish, homemade sauces made with milk, sour cream, yogurt, mayonnaise, and butter are suitable. These are the main ingredients, but additions to the main components can include: vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts. But for fatty varieties, sauces for fish are most often prepared, which contain lemon or tomato juice, wine vinegar and also spices, the choice of which must be approached knowing some secrets. Celery, parsley and Bay leaf they are very “friendly”, for example, with carp, and salmon is “crazy” about dill, paprika and saffron, while river fish will quite agree to an alliance with basil.
Sauces for fish are so simple and interesting in their execution that any housewife can try to prepare them, especially if the taste of her dish only benefits from it.
White sauce for fish
Ingredients:
300-400 ml 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 small high-sided frying pan with a spoonful of butter. Pour in fish broth or just water and cook for about 10-15 minutes. Add salt to taste and remove sauce from 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 also turn out quite well.
This is to say basic recipe. You can make many other sauces based on it. Scroll on and watch!
Many of us prefer steamed fish. eat steamed fish It tastes much better with sauce, especially since there is just such a sauce - sauce for steamed fish.
Hot sauce for fish “White wine”
Ingredients:
2 stacks 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 the parsley root, onion, finely chop and fry in a saucepan with 1 tbsp. l. butter and the same amount of flour. Dilute the fried flour with fish broth, add salt to taste and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. l. butter, mix thoroughly and strain the sauce through a sieve or cheesecloth. Then add to the strained sauce table wine and lemon juice.
Velvety fish sauce
Ingredients:
3 tbsp. l. wheat flour,
6 tbsp. l. butter,
800 ml fish broth,
150 g cream,
citric acid, salt - to taste.
Preparation:
Fry the flour on butter before golden color in a saucepan, saucepan or deep frying pan with thick walls. Pour in the fish broth in a thin stream, stirring occasionally, bring to a boil and cook for 20 minutes. Then remove from heat, add salt and citric acid and whipped cream. And, of course, mix the resulting sauce thoroughly.
Sauce for fish “Milk”
Ingredients:
300 ml milk,
2 tbsp. l. flour,
1 tbsp. l. fat (or butter),
Preparation:
As in previous recipes, fry the flour with fat or butter, then dilute with hot milk, bring to a boil and cook for 15 minutes over low heat. Then remove the sauce from the heat, add salt and pepper to taste and stir.
Onion sauce for fish with milk
Ingredients:
2 stacks milk mixed with 1-2 tbsp. l. cream,
4-6 tbsp. l. chopped onions,
3 tbsp. l. butter,
2 tbsp. l. flour,
salt, black ground pepper- taste.
Preparation:
Fry chopped onion and flour in butter. Then, in small portions, stirring, pour in the milk and cream and cook the sauce for 5-7 minutes. Before serving, add a small piece of butter to it.
Onion sauce with milk is especially good with boiled or stewed flounder, halibut or in maritime language. Although it can be served with other fish dishes.
Sour cream sauce for fish “Simple and fast”
Ingredients:
200 g sour cream,
½ tbsp. l. flour,
salt, ground black pepper - to taste.
Preparation:
Lightly dry the flour in a dry frying pan, 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 for fish with 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 horseradish roots thoroughly, peel, grate fine grater, place in a saucepan with heated oil and lightly fry. Then sprinkle with flour and heat through. Then add broth, sour cream, salt and boil.
This sauce is ideal for cold and hot fish dishes, as well as appetizers. Fish aspic is great with it!
Sour cream sauce for fish “Freshness”
Ingredients:
3 tbsp. l. sour cream,
1 tsp. lemon zest,
3 celery stalks,
1 sprig of basil,
salt, ground black pepper - to taste.
Preparation:
Grind all ingredients in a blender. By the way, you can safely add your favorite greens to this sauce, and not just those indicated in the recipe. Add salt and pepper, mix the resulting mixture well, put it in a sauce boat and serve with the fish.
Green sauce for fish
Ingredients:
250 g sour cream,
100 g fresh herbs (parsley, dill, green onions, basil),
3 boiled eggs,
3 tbsp. l. wine vinegar,
1 tbsp. l. mustard,
sugar, salt and ground black pepper - to taste.
Preparation:
Separate the yolks from the whites, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix everything until homogeneous mass. Finely chop the greens or pass them through a meat grinder and pour sour cream on them. Add the egg-mustard mixture and mix everything well or beat with a blender. Instead of mustard you can use fresh horseradish, grated and mixed with cream. Egg whites chop, add to the total mass and let the sauce brew a little at room temperature.
Mayonnaise sauce for fish
Ingredients:
4-6 tbsp. l. mayonnaise,
2-3 cloves of garlic,
1 fresh small cucumber,
4-5 sprigs of parsley,
salt, ground black pepper - to taste.
Preparation:
Pass the garlic through a press and add it to the mayonnaise. Add grated on a fine grater. fresh cucumber, chopped parsley, salt and pepper to taste. Mix everything thoroughly and serve in a gravy boat.
Tomato-based sauces are great for fatty fish.
Ingredients:
2 stacks tomato juice,
2 tbsp. l. flour (without top),
2 tbsp. l. butter,
1 tsp. Sahara,
salt - to taste.
Preparation:
Pour tomato juice into the pan, place over medium heat and let it boil. 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 finished sauce through a sieve and serve with boiled or fried fish, adding (if desired) a little more salt or sugar.
Mustard sauce for fish
Ingredients:
2 tsp. mustard,
6 tbsp. l. vegetable oil,
2-3 egg yolks,
parsley, lemon juice and salt - to taste.
Preparation:
Grind with mustard egg yolks until paste-like. Then add vegetable oil, lemon juice, chopped parsley and mix well.
It is known that nowadays fish sauces can be bought without any problems in any supermarket. But how can your sauces, prepared with love for your family, compare with those that stand in neat rows on the shelves? Of course not! Prepare fish sauces yourself and delight your household with your new culinary delights!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
No matter how good the dish is on its own, the sauce will help make it even better. Fish sauce is no exception, the variety of which is designed to diversify the taste of the main product and emphasize its most beneficial qualities.
Pick up the right sauce It’s not easy to approach fish, it’s like choosing a bottle of wine to go with a certain dish - you always need to know your subtleties. Unlike others, delicious sauce for fish, the recipe for which is described below is almost universal; you can’t go wrong with it, especially if you choose tender white fillet.
Ingredients:
- dry white wine - 120 ml;
- milk - 250 ml;
- garlic - 2 cloves;
- shallot - 1 pc.;
- laurel leaf - 1 pc.;
- butter - 250 g;
- flour - 10 g;
- lemon juice - 15 ml;
- a handful of parsley.
Preparation
- Grind the shallots and garlic as much as possible and quickly sauté the mixture.
- Pour in wine and milk, leave at a barely noticeable boil.
- Separately, make the base by combining about two tablespoons of butter with flour in a saucepan.
- Dilute the flour lump with the milk mixture, wait until it boils and begin adding the remaining butter in portions, about a spoon at a time.
- Season the thickened mass with herbs and lemon juice.
A fan of the classics will appreciate it traditional sauce"Hollandez". First, it will captivate you with its versatility (a jar can be prepared for a couple of days and used as an addition to hot dishes), then it will cement your love with its simple and subtle taste. If you have a blender at your disposal, you can easily cope with the following simplified variation.
Ingredients:
- butter - 100 g;
- egg yolks - 3 pcs.;
- lemon juice - 15 ml;
- salt pepper.
Preparation
- Melt the butter, letting it bubble for 10-15 seconds, and then strain it through a fine sieve or cheesecloth.
- Eggs and citrus juice whisk together until foam forms on the surface.
- Without stopping the whisking, begin to slowly add oil in a thin stream so that the mixture does not separate.
- Hollandaise sauce It’s almost ready for the fish, all that’s left is just some spices. Only salt and pepper are used here, so add them carefully and sparingly.
Unlike other Europeans, the Poles are not accustomed to serving fish sauce separately; they directly stew the pieces in it, saturating them as much as possible with the aromas of the chosen combinations. This sauce consists of the usual onion and carrot sauté, which is then stewed with tomatoes. Surprisingly, the Poles themselves borrowed this recipe from the Greeks.
Ingredients:
- carrots (large) - 2 pcs.;
- celery stalk - 1 pc.;
- leek - 1 pc.;
- juniper berries - 6 pcs.;
- laurel leaf - 1 pc.;
- tomato paste- 60 g.
Preparation
- Before preparing the fish sauce, chop the vegetables and saute them until half cooked. Add laurel, juniper and tomato paste, then dilute with a couple of glasses of water.
- Leave on the fire for about 7 minutes after boiling, then add pieces of perch, tilapia or pike perch.
Speaking of classics Chinese sauces When pairing with fish, bright, sour-sweet compositions immediately come to mind. Even taking into account the possible sharpness, they go well with the most delicate pulp, without interrupting it in the dish. This addition is especially beneficial for deep-fried foods. This is the simplest fish sauce you can imagine.
Ingredients:
- starch - 10 g;
- Orange juice- 120 ml;
- honey - 50 ml;
- soy sauce - 50 ml;
- rice vinegar- 15 ml;
- a pinch of cayenne pepper.
Preparation
- Whisk the ingredients together thoroughly.
- Place on the fire and wait until it boils and thickens, also whisking continuously.
When faced with discussions about what sauce goes with fish, we recommend that you immediately pay attention to one more classic recipe- tartare. It cooks incredibly quickly, especially if you use ready-made homemade or store-bought mayonnaise as the base.
Ingredients:
- mayonnaise - 100 g;
- capers - 1 tbsp. spoon;
- shallot - 1 pc.;
- pickle- 1 PC.;
- Dijon mustard - 1 teaspoon;
- a handful of fresh parsley.
Preparation
- Chop the shallots, capers and pickles as finely as possible.
- Add the prepared ingredients to the mayonnaise along with Dijon mustard and chopped herbs.
- Sauce for fish with pickles is served pre-chilled.
The sauce for baked fish or sauce is best made with cream. Considering the tenderness of the base component, citrus zest, wine and aromatic greens, V in this case- basil.
Ingredients:
- butter - 50 g;
- garlic - 2 cloves;
- zest of ½ lemon;
- cream - 50 ml;
- dry white wine - 120 ml;
- basil - 3-4 sprigs.
Preparation
- Use the melted butter to quickly fry the garlic. Add the zest and pour in the wine and cream.
- As soon as the liquids reach a boil, remove the mixture from the heat and begin to gradually add the butter, spoonful at a time, whisking continuously.
- At the very end, season the creamy fish sauce with chopped basil.
Sauce for fried fish based on berries is an unusual move that can rarely be implemented profitably, but if you choose the right berry, maintain proportions and follow technology - cooking masterpiece secured. This kind of addition is best served with fatty pulp, baked or deep-fried, which has a pronounced taste.
Ingredients:
- frozen cranberries - 350 g;
- water - 200 ml;
- sugar - 150 g;
- zest of one orange;
- a pinch of nutmeg.
Preparation
- Using a pestle, mash the berries with water and sugar.
- Place the resulting puree in a saucepan over medium heat and leave to simmer until thickened.
- About halfway through cooking, season the sauce with nutmeg and citrus zest. Add salt.
The same universal thing as, for example, mayonnaise or sour cream. The mass of pureed avocado came to us from Mexico, and along the way it managed to acquire a lot of modifications. Depending on your wishes, you can make either “crumpled” guacamole, with whole pieces of fruit, or whipped, with a creamy texture.
Exists great amount various types fish for food. Depending on its habitat, it can be marine, oceanic, river, or living in artificial reservoirs. Due to its wide distribution, fish have not only different appearance, but also a taste well known to chefs and seafood lovers. This allows you to make almost any dish from it, from soups to desserts, but most often it is cooked and served with a side dish. Delicious gravy for rice with fish - an equally popular seasoning, as it allows you to fully reveal the taste of the main dish.
There are no fewer options for preparing sauces than there are assortments of fish dishes. Correctly selected sauce for fish and rice is considered the best culinary arts, because doing this is not at all easy. In addition, when choosing a recipe, you 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 dish and side dish, without obscuring their taste, but emphasizing it favorably.
The gravies that go with rice are not always suitable for fish. That's why you should know a few simple secrets, helping to prepare a real culinary masterpiece from different products.
Options for using sauces for fish with rice
The sauce for the fish is selected depending on the method of preparing the main dish.
- The most popular ways of preparing fish are: frying, boiling, stewing, baking in the oven or grilling. When prepared using one of these methods, fish goes well with rice grains as a side dish. In this case, you can prepare cold or warm sauce with rice or fish. A delicate creamy gravy will soften the fish taste and make 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 much more. Since fish and rice are components of one common treat, which may include other ingredients, the most suitable option there will be liquid seasoning. It can be made separately and added both at the cooking stage and before serving. ready-made dish to the table.
- For fish cooked separately, gravies and dressings are suitable, which can be served both hot and cold. Most often they are prepared using fish broth.
Universal sauce for river fish
Freshwater fish has a very pleasant soft taste, but most often it has a special specific smell of mud. To drown out the river aroma and enjoy delicious meat catfish, carp or pike, just add creamy seasoning.
Time for food preparation and cooking
: 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 pcs.
- Salt - to taste
How to cook
:
- Place a piece of butter in a frying pan and melt.
- Pour flour into oil, mix well and lightly fry.
- Pour into flour mixture cream, stir so that no lumps form, and bring to a boil.
- Add salt and chopped fresh parsley to taste. If desired, you can add other spices.
Most suitable seasonings To river fish: basil, bay leaf, parsley. If you change the 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 baking.
Cooking time : 10 minutes
Number of ready 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
Preparation
:
- Peel the onion and finely chop into cubes or thin rings.
- Pour vegetable oil into a frying pan or saucepan and heat. Add the onion and fry slightly, stirring constantly.
- Separately mix tomato paste and sour cream, add 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 achieved. To make the finished gravy thicker, you can add a little flour diluted in water or broth and bring the mixture to a boil.
The sweet and sour sauce can be refrigerated and served separately as a condiment. If desired, it can be used for filling fish cutlets and cue balls.
To increase the spiciness of the gravy, add a little red hot pepper and paprika, this will make the taste richer and the smell more aromatic.
All basic options The gravy goes well not only with fish, but also with rice. Thanks to this, the same dish can get a completely new taste.
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Sauces for fish: preparation rules, best recipes, photo.
Delicious sauce - the most good addition for fish dishes. This culinary wizard allows you to highlight the noble taste of valuable breeds of river and sea creatures– beluga, sturgeon, trout, salmon. Or, conversely, to mask the specific notes that are present in some types of fish, for example, catfish, cod and pike.
The sauce is served with stewed, boiled, fried, oven-baked and grilled fish, aspic, salads and appetizers. If the fish is skinny, gravies based on dairy products - cream, sour cream, butter - are ideally combined with it. But they are more in harmony with fatty varieties sour sauces, to which lemon juice has been added, cucumber pickle, vinegar or wine.
How to make sauce for fish
The main ingredients in fish sauces are most often dairy products (cream, milk, sour cream) and fish (less often meat and vegetable) broths. Additional components can be very diverse: eggs, roots, horseradish, tomato paste, wine, vinegar. Herbs, garlic, spices and spices added very carefully so as not to interrupt the taste of the main ingredients. Carrots, onions and parsley roots must be sautéed. To make the broth rich, it is better to use fish tails, fins, head or skin instead of fillets.
If you want to add herbs and spices to the sauce, take note that celery, parsley and bay leaves go well with carp. It is better to add paprika, dill or saffron to salmon. A to river trout Basil is ideal.
There are at least a hundred recipes for fish sauces. We will share the most interesting ones - delicious, easy to prepare, consisting of affordable products.
Sauces for fish: recipes
Recipe 1.
You will need: 0.5 liters of fish broth, 1 egg yolk, 2 pieces of butter (30 g each), 40 g flour, black pepper, half a lemon, salt to taste.
Melt one piece of butter in a frying pan with high sides, add flour, lightly fry, remove from heat, cool slightly and add cold broth. Mix all ingredients well so that there are no lumps left. Add ground pepper, salt and yolk, whisk, return the sauce to the stove and stir continuously, and when it comes to a boil (do not boil!), immediately remove the pan from the stove. When the sauce has cooled a little, add lemon juice (squeeze out half a tablespoon) and a second piece of butter. As for lemon, you need to be careful with it: add it in portions so as not to overdo it with acid.
Recipe 2.
You will need: 1 teaspoon of butter, 50 ml of fish broth, 1 clove of garlic, 50 ml of dry white wine, tomato pulp (without seeds and skin), cold-pressed olive oil and finely chopped leeks - 1 tablespoon each, basil greens taste.
Heat the olive oil in a frying pan, fry the chopped leeks and garlic in it until golden brown, pour in the wine, and when it has evaporated by 1/3 of the volume, add the fish broth, let it boil and add the torn basil into the sauce. Remove the saucepan from the heat, add a spoonful of butter, and when it melts, mix everything well. The basil sauce is ready! You can serve it with fish, vegetables, and seafood.
Recipe 3.
You will need: 100 ml of vegetable oil (unrefined), 1 large egg yolk, 1 tablespoon of finely chopped dill, 1 teaspoon of wine vinegar, a pinch of salt, 1 teaspoon of sugar, ground black pepper to taste, 2 tablespoons of Dijon mustard.
Beat the mustard with sugar and egg yolk, add salt, vinegar, pepper (or other spices as desired), and then pour in the oil in a thin stream and beat well with a blender. Adjust the amount of vinegar to your taste; you don’t have to add all of it at once. IN ready sauce combine with chopped dill. This sauce is quick and easy to prepare and can be made in 5 minutes. Fish dishes they will add a spicy twist.
Recipe 4.
You will need: natural (ideally homemade) yogurt without additives or fillers - 300 ml, 2 pickled cucumbers, a pinch of white pepper, 1 clove of garlic.
Line a colander with gauze and pour the yogurt onto it. This is necessary to drain excess liquid. The yogurt will decrease in volume by 2 times. Finely chop the garlic. Chop the cucumbers too, and then squeeze thoroughly (excess liquid may make the sauce watery). Add ground to the yogurt mixture white pepper, mix everything thoroughly and serve immediately.
Recipe 5.
You will need: 600 g chopped canned tomatoes, 2 tablespoons of balsamic vinegar, 2 cloves of garlic, a little orange zest (two strips), 1 tablespoon of sugar, 1 onion, 50 ml of cold-pressed vegetable oil, spices (ground black pepper, paprika and salt) to taste.
In a frying pan vegetable oil fry the strips orange zest, finely chopped onion and garlic. Pour in balsamic vinegar and cook, stirring continuously, until it has completely evaporated. After this, add the tomatoes and simmer, mashing with a fork, for about 15 minutes over medium heat. Remove the pan from the stove, remove the zest, add spices to the sauce - salt, sugar, paprika, pepper and mix everything thoroughly.
Recipe 6.
You will need: 2 tablespoons of fish broth, half a tomato, shallot (or onion) – 1 piece, 4 tablespoons of wine vinegar, 400 ml of cream, 50 g of butter.
Melt the butter in a thick-walled frying pan, fry finely chopped onion until transparent, add vinegar and simmer, stirring occasionally, until the vinegar has completely evaporated. Pour in the broth, simmer again, and when the liquid has evaporated, add the cream and simmer, stirring continuously, until it thickens. Peel the tomato from skin and seeds, grind the pulp into puree and beat into the sauce.
Recipe 7.
You will need: 200 ml of sour cream and fish broth, 2 fresh horseradish roots, 1 tablespoon of flour, 30 g of butter, salt and spices to taste.
Peel the horseradish root, rinse well and finely grate. Place the horseradish in a saucepan with melted butter, lightly fry, add flour, heat over the fire, and then pour in sour cream, broth, salt, bring to a boil and cook for 1-2 minutes. Serve with cold appetizers and hot fish dishes.
Recipe 8.
You will need: 1.5 cups walnuts, half a stick of butter, 100 ml of wine vinegar, 2 onions, 5 yolks, 2 tablespoons of flour, a pinch of cinnamon, 4 buds of cloves, 1 tablespoon of finely chopped herbs, 2 bay leaves, 1 coffee spoon of red pepper powder, 3 cloves of garlic , salt, handful dried herbs and a little saffron.
Sauté finely chopped garlic and onion in butter, add flour, stir thoroughly until smooth, pour in chicken bouillon, let it boil and cook for 2-3 minutes. Set the pan aside. IN wine vinegar Boil the spices - cinnamon, cloves and bay leaf, and when cool, strain. Mix fresh chopped herbs with dried ones, add finely crushed nuts, ground red pepper, saffron, egg yolks and spice-flavored vinegar. Combine this mixture with the creamy mixture and bring to a boil with constant stirring. The sauce is ready!
Recipe 9.
You will need: 7-8 parsley (weighing about 100 g), 50 g mint leaves, 5-6 cloves of garlic, a sprig of green basil, 150 g anchovies, 1 tablespoon each of Dijon mustard and capers, 200 ml olive oil cold pressed, 2 pickled cucumbers, spices to taste.
Grind all ingredients in a blender, but do not puree. If the sauce is too thick, you can bring it to the desired consistency by adding more olive oil. Also adjust the spiciness to your liking. This sauce can be served with fish, seafood, vegetable and poultry dishes. There is no need to add salt to the sauce; cucumbers and anchovies will provide enough salt.
Recipe 10. Onion sauce with milk
You will need: 150 ml cream, 250 ml milk, 1 large onion, 50 g butter, 2 tablespoons flour, salt and other spices to taste.
Combine milk with cream. Chop the onion. In a frying pan with melted butter, fry the onion and flour until soft and creamy. While stirring, pour in the milk and cream in small portions and cook for at least 5 minutes over low heat. Before serving, season the sauce with a knob of butter. Onion sauce with boiled flounder, halibut and sole is especially good.
Fish sauce can be bought at any store. But it will never compare to gravy prepared by yourself. And it’s much more pleasant to please your household with homemade delights. Cook with pleasure and eat for health. Bon appetit!
Every person should periodically eat fish, as it is a source valuable substances and microelements. The easiest way to prepare it is by frying. But sometimes you really want to add something unusual to this dish. In this case, on help will come sauce for fried fish.
What can you serve fish under?
There is far more than one recipe suitable for different types fish. The gravy can be prepared using various ingredients.
In Mexico, fish is served in a spicy tomato sauce, in France - in cream, in Japan - in soy, and we are more accustomed to dishes accompanied by sour cream.
But in addition to these gravies, you can prepare many others, because the following products go well with fish:
- lemon;
- White wine;
- berries, in particular cranberries;
- pomegranate;
- mushrooms;
- greenery;
- natural yogurt etc.
Let's look at 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: the gravy must be prepared exclusively with butter. Next you can add milk or cream. The simplest recipe is fish fried in a gentle sour cream sauce. To do this, you need to heat the frying pan and melt 30-50 g of butter.
Then, depending on the thickness of the sour cream, add a little flour. After a minute, pour a glass of sour cream. Add dill and turn off the heat. You can cook browned fish in sour cream sauce 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 perfect for such dishes. But more interesting recipe is as follows. Finely chop the onion and fry it in butter in a saucepan.
Add thin slices of champignons and cook until golden brown. 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 - Fried fish V cream cheese sauce. It is prepared with the addition blue cheese with mold. First, heat the cream. Add the diced cheese and melt it in 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 ideal for red fish, as well as cod.
Tomato sauces
For white fish the most the best option– cook it in tomato sauce. Tomatoes in a sour cream dish also taste good. This gravy will be especially tender and at the same time rich in flavor.
Fried fish in spicy tomato sauce will be very tasty. To do this you can take fresh tomatoes. They need to be peeled, it is advisable to remove the seeds. If such a product is not available, you can make the gravy using tomato juice, ketchup or paste.
Fry the fish until golden brown over high heat. Then pour tomato juice into the pan until it covers the pieces halfway. Cover with a lid and leave to simmer. Finally add chili pepper traditional seasonings and you can sprinkle with oregano.
A milder and spicier variation of cooking a dish in tomato sauce reduces the use hot pepper to a minimum. Finely chop the onion and simmer it in butter. Pour tomato juice over it, add spices and Italian herbs. Reduce about a third over low heat. Red pepper is added at the end.
also in tomato version spices such as ginger will not be superfluous, nutmeg, paprika, cilantro, garlic, dill and parsley. Such gravies can be prepared from canned food, and from fresh ones.
Can add Bell pepper or if you like it spicier, chili pulp. Gives extra spice fresh ginger and garlic. The fiery gravy is made by combining pepper with sweet ingredients. The more sugar, the hotter the sauce will be.
Green sauces
Green sauces are often prepared with a creamy base and the addition of spicy leaves and stems. If in sour cream version If you don't have enough flavor, add some greens. For example, for red fish, you can add dill to the mushroom sauce.
A good option is cilantro and basil. The perfect solution– natural yogurt with herbs. It is served cold.
Recipe for shermula sauce for fried fish: fry cumin and coriander, chop. Grind the cilantro and parsley and add ground spices, salt, pepper, paprika, lemon juice. Season the mixture 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 frying, pour the rest of the marinade into a saucepan and heat. If there is not enough liquid, add more soy sauce, honey and a little wine. Evaporate about half. Red salmon dish with soy addition – great option holiday dish.
Fish fried under berry sauce It is most often prepared using cranberries, lingonberries or red currants. To do this, you need to grind the berries through a sieve, add a little sugar, starch and lemon juice to them. Heat everything on the stove, season with honey and serve.
The recipe for narsharab pomegranate sauce belongs to Azerbaijani cuisine. Peel the pomegranate seeds and heat them in a saucepan, using a masher to squeeze out the juice. Then drain it and heat until about a quarter of the liquid evaporates. Add basil, coriander, a little cinnamon, salt and pepper. You can mix it in soy sauce.
Recipe lemon sauce similar to the previous one, but you only need 1 lemon. Squeeze 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 it on the fire for another minute. This is the perfect gravy for shark steak.
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