Fish is a healthy and tasty product. Regular consumption of any type of fish is good for health. How to make fish even tastier, prepare a very gentle sauce from sour cream with pickles to fish dishes, read and see below.
Recipe Sour cream sauce with pickles for fish step by step
Fish cooked in the oven or steamed especially needs sauces. Of course, ordinary mayonnaise is also suitable for fish, but nevertheless, culinary specialists believe that the best sauce for fish should be made from sour cream. This dairy product perfectly sets off the fishy taste, gives softness and tenderness to the finished dish. And also prepared from the most affordable ingredients.
It is important to remember that sauces should be prepared only on the basis of very fatty sour cream, otherwise there is a risk that the sauce may curdle when other ingredients are added. Milk flakes, even in the most exquisite sauce, are an unpleasant and not appetizing impression.
Also, do not use sour cream substitutes, that is, a sour cream product based on vegetable fats and proteins. Alas, the sauce will not have a creamy taste and there is a high probability of a sour taste.
And one more not an unimportant point: depending on the type of fish and its variety, additional additives, spices and ingredients are added to the sour cream sauce.
For example, for salmon, you can supplement the sour cream sauce with dill, cheese or a small amount of white wine.
For oily sea fish, like mackerel or butter, you need to diversify the sauce with tomatoes, mashed green peas or spinach. River fish will taste better with sour cream mustard sauce, basil greens and a simple bay leaf.
And, of course, lemon juice, garlic, fresh dill and a little onion are great with any fish.
A final word of advice: too many seasonings and spices can ruin the sauce and don't go well with a fish dish. It is better to season with pepper or herbs a little, but with taste.
Recipe Sour cream sauce with pickles for fish
Ingredients:
- 200 ml fat sour cream
- medium pickled cucumber
- dill greens
- 2 garlic cloves
- salt to taste
- ground black pepper
Cooking method:
1. Finely grate the cucumber, you can use a blender.
2. Wash the dill greens, dry and chop finely.
3. Peel the garlic and pass through a press.
4. Combine cold sour cream from the refrigerator with cucumber.
5. Add garlic and herbs to the sauce.
6. Salt the sauce and season with freshly ground black pepper. It is important not to oversalt the sauce, as the cucumbers in the recipe are already salted.
7. Stir the sour cream sauce intensively, pour into a jar or gravy boat and refrigerate.
Serve chilled with hot or cold fish dishes.
Bon appetit!
See the video recipe for more details.
Video recipe "Sour Cream Sauce"
Cook with pleasure and be healthy!
Always your Alena Tereshina.
Step 1: Prepare the ingredients.
Cucumbers must be rinsed in water, after which they must be cut into very small cubes. You can also grind them with a coarse grater, which will greatly speed up the process and make the task easier. Further squeeze cucumbers a little from the juice hands. We clean the garlic from the husk, wash it and pass it through a special press. Dill also needs to be washed in running water, after which the greens are finely chopped with a sharp knife.Step 2: Prepare the sauce.
Transfer sour cream or yogurt to a bowl and mix it with dill, pickles and garlic. Salt and pepper the mass, after which we knead everything thoroughly so that all the ingredients are well dispersed and the salt dissolves. Next, it must be cooled. To do this, we put it in the refrigerator at least for 30 minutes.
Step 3: Serve the sauce with pickles.
Remove the chilled sauce from the refrigerator. We fill them with gravy bowls and serve them on the table. It goes well with the taste of potatoes prepared in many ways, and it also harmonizes well with meat (especially beef) and fish. All these dishes sauce with pickles gives a bright and invigorating flavor, fills them with a special spicy aroma. Enjoy your meal! - - For the preparation of such a sauce, it is best to use not large cucumbers, since the seeds are less expressed in them. If you only have these, then it is better to pre-cut them in half and remove the seed core so that it does not spoil the taste of the final dish. You can also use gherkins to prepare the sauce, but they will need at least 7-10 pieces.
- - The sauce can be used as a dressing for salads, especially those containing boiled beef. Such a filler will greatly saturate the taste of a little dry and bland meat.
If you are looking for a recipe for an interesting sauce, or a dip for your culinary masterpieces, then from now on the search is over, because we will introduce you to the recipe for one of the most affordable and simple sauces, which will be equally good for both meat and vegetable dishes .
Tartar sauce with pickled cucumbers
Ingredients:
- pickled gherkins - 6-7 pcs.;
- capers - 2-3 teaspoons;
- mayonnaise - 1 tbsp.;
- juice of 1/2 lemon;
- pickle from under cucumbers and capers - 1 teaspoon each;
- salt and pepper - to taste.
Cooking
Finely chop the capers and transfer them to a bowl. We also send mayonnaise, lemon juice and brine there. Mix everything thoroughly and season with salt and pepper to taste.
pickle sauce recipe
Ingredients:
- egg - 1 pc.;
- Dijon mustard - 1 teaspoon;
- olive oil - 1/3 tbsp.;
- red wine vinegar - 1 teaspoon;
- gherkins - 3-4 pieces;
- capers - 8-10 pieces;
- fresh herbs - to taste;
- salt, pepper - to taste.
Cooking
Boil the egg for 10 minutes, peel and remove the yolk. Knead the boiled yolk with mustard and add oil and vinegar. Shake thoroughly.
Separately grind the egg white and gherkins. Add the chopped ingredients and capers to the yolk mass, mix everything again. Add herbs, salt and pepper to taste.
Red sauce with pickles
Ingredients:
- tomatoes in their own juice - 400 g;
- shallots - 3 pcs.;
- gherkins - a handful;
- garlic - 2 cloves;
- greens - to taste;
- olive oil;
- salt pepper;
- lemon juice.
Cooking
Chop the onion and fry until golden brown in plenty of olive oil. A minute before readiness, add chopped garlic to the onion, and then chopped gherkins. Roughly chop the tomatoes and add to the onion frying. Simmer the sauce for 15-20 minutes. Season to taste with salt, pepper and lemon juice. Sprinkle the finished sauce with fresh herbs.
Sour cream sauce with pickles
Ingredients:
Cooking
Beat sour cream with mayonnaise with a whisk or fork until smooth. Grate pickled cucumber, or finely chop by hand. Dill is also chopped as finely as possible. Add cucumber and herbs to a mixture of mayonnaise and sour cream. Season with salt and pepper, add a couple of drops of lemon juice, and serve with your favorite dishes.
Tartar sauce" is a cold French sauce made with boiled egg yolks, mustard, sunflower oil, gherkins and capers. All these products are thoroughly whipped to a state of a homogeneous emulsion. In French, the name of the sauce is « sauce tartare, which in translation means sauce in Tatar. It would seem where such a name comes from. One of the legends of the appearance of the sauce tells that during the crusade, Louis 9 saw an incomprehensible dish made from milk and greens among the Tatars. He did not manage to find out the recipe for the dish itself, so the approximate cook, trying to repeat it, gave him the name known to this day.
Today it is considered the second most popular after mayonnaise. There are also lightweight recipes for its preparation based on sour cream or mayonnaise. In this case, the sauce becomes very similar to remoulade sauce. In addition to the base, the sauce can include a variety of products: capers, green onions, olives, anchovies, lemon juice, boiled eggs, wine vinegar.
Tartar sauce is served not only with fish and seafood, but also with meat and vegetables - roast, roast beef, fries. cook homemade tartar sauce won't be difficult. I offer you a simple and delicious recipe. According to this recipe, the sauce turns out to be moderately fatty, with a pronounced aroma of garlic, dill, and pungency attached to pickled cucumbers. It can be served not only in addition to appetizers and second courses, but also used as a salad dressing. Now let's move on to the recipe itself.
Ingredients:
- French mustard - 20 ml.,
- Sour cream 20% fat - 100 gr.,
- Pickled cucumbers - 2 pcs.,
- Mayonnaise - 100 gr.,
- Dill - 10 gr.,
- Garlic - 2-3 cloves,
- Salt - a pinch
- Ground black pepper.
Sauce "Tartar" - recipe
Transfer sour cream to a bowl.
Add mayonnaise to it.
Throw in the French mustard.
Chop the pickled cucumbers into small cubes and add to the rest of the ingredients. If you want to get a more uniform structure of the finished sauce, then grate the cucumbers.
Add chopped fresh dill.
Add minced garlic.
Add black ground pepper.
Stir the sauce with a fork or whisk.
Tartar sauce". Photo
I very often cook boiled pork or just boiled meat for sandwiches and cold appetizers. I always serve boiled meat with a sauce with pickles, this sauce is also known as "Tartar".
There are several variations of this sauce: yogurt-based or mayonnaise-based. I cooked both variations of the sauce, but we liked the mayonnaise-based pickle sauce more. It tastes brighter and takes very little time to cook.
We will prepare all the products according to the list.
Put the mayonnaise in a bowl. The fat content of mayonnaise depends on your preferences. Add mustard to mayonnaise. It should not be very sharp.
Grate pickled cucumbers on a medium grater. If the cucumbers are very watery, squeeze the liquid out of them. Add pickled cucumbers to a bowl.
Drain the liquid from the capers and add them to the rest of the ingredients.
Wash the dill greens, dry with a paper kitchen towel and finely chop with a knife. Put the dill also in a bowl.
Peel the garlic cloves and pass the garlic through a press.
Mix well all the sauce ingredients. We send the resulting sauce to the refrigerator for 30 minutes.
The sauce is ready!
I served tartare sauce with pickles and baked potatoes. This sauce complements beef and boiled eggs especially well.
Bon appetit!
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