What is the most important thing in a fish sauce?It is desirable that it be delicate and not interrupt the special taste and aroma of the fish with its presence. A good sauce should accompany the main product, like a faithful page to the queen. The French believe that a good sauce can cover up the shortcomings of a dish with a careless cook. Sometimes such use of sauce makes sense, but more often it is intended to shade and emphasize the advantages of the main dish. Fish sauce is no exception.
Tomato sauce for fish
This sauce option goes very well with fish steamed or boiled in salted water with spices. Ingredients:
- 1 onion
- 1 carrot
- 1 tbsp. a spoonful of butter
- 1 tbsp. a spoonful of tomato paste
- 1 tbsp. spoon of flour
- 200 gr. fish broth
- parsley
- salt
Method of preparation:Prepare the onion, carrot, and parsley: wash, peel, and chop. Fry all of this in vegetable oil in a saucepan over low heat, and finally add flour, stirring constantly. After 2-3 minutes, add tomato paste, stir, and lightly fry. Then add fish broth, salt, and cook over low heat for 8-10 minutes, stirring constantly. During this time, the sauce will thicken slightly. After the sauce is removed from the heat, add butter and stir until completely dissolved. Rub the finished sauce through a sieve or grind in a blender until it becomes a paste.
French white sauce
White sauce or veloute is one of the mostcommon basic sauces. It is prepared on a good rich broth. If the sauce is supposed to be served with meat, then the broth is necessarily taken from white meat, and if with fish, then a strong fish broth. Ingredients:
- 200 gr. broth
- 250 gr. cream 30% fat content
- 3 egg yolks
- lemon juice
- nutmeg
- salt
Method of preparation:Whip the yolks and mix with the cream. Pour this mixture into the very hot, but not boiling broth. Be sure to stir continuously to avoid lumps. Season the sauce with nutmeg and lemon juice, and add salt at the end. After removing the sauce from the heat, strain it to obtain a uniform consistency.
Mustard sauce to river fish
This is quite a hot sauce and is served asrule for river fish, which, compared to sea fish, has a sharper and more pronounced fishy taste. Mustard sauce is used hot and served with both boiled and fried fish. Ingredients:
- 400 gr. fish broth
- 1st. spoon of mustard
- 1/2 tbsp. spoon of flour
- 1/2 tbsp. a spoonful of butter
- 1/4 cup white table wine
- 3 slices of lemon
- 2 tbsp. spoons of granulated sugar
- 3 yolks
- salt
Method of preparation:Mustard and flour are mixed in the broth. Then the broth is put on the fire, when it is heated, butter is added. The broth is then boiled down to get 1.75 cups. After that, wine is poured in and lemon slices, sugar are added and brought to a boil. Then 1/2 cup of sauce is poured out and the yolks are thoroughly mixed in it. Then this mixture is poured back into the sauce, continue to cook to bring to a boil. Sometimes, for a special taste, a few spoons of capers are added to this sauce.
Nut sauce for fish
This recipe is one of the original andexquisite. It goes well with noble types of fish: sturgeon, pike perch, fried on the grill or in a frying pan. In order to get a really high-quality sauce, which will become the highlight of a fish dish, you must strictly follow the recipe and technology of its preparation. Ingredients:
- 300 gr. peeled walnuts
- 100 gr. butter
- 200-250 gr. onions
- 30 gr. wheat flour of the highest grade
- 100 ml. liters of wine sauce
- 200 gr. chicken broth
- 5 eggs
- 25 gr. garlic
- 4 things. carnations
- 2 bay leaves
- 1 tsp red ground pepper
- saffron
- greenery
- salt
Method of preparation:Onions and garlic are chopped and sautéed in butter, flour is added. Then everything is mixed and chicken broth is poured in. Then boiled and set aside for a while. Wine vinegar is boiled with cloves, bay leaf, allowed to cool and infuse. Nuts are crushed and mixed with egg yolks, finely chopped herbs, red pepper, saffron and strained wine vinegar. This mixture is added to the chicken broth and put on the fire. The sauce is heated almost to a boil, stirring continuously, but not allowed to boil.
Classic Tartar sauce
This is a fairly versatile sauce, it is servedand to meat, and to fish. Like many interesting sauces, it comes from France - an invention of French cuisine. It has long been successfully mastered by the food industry, but this does not mean that Tartar sauce cannot be made at home. Like everything homemade, it turns out brighter, tastier and, of course, healthier, because at home no one would think of adding preservatives or flavor stabilizers to it. Ingredients:
- 500 gr. mayonnaise
- 500 gr. sour cream
- 200 gr. Pickled Cucumbers
- 80 gr. capers
- 4 eggs
- 70 ml. semisweet white wine
- 30 gr. dill
Method of preparation:Boil the eggs hard, peel them and separate the whites from the yolk. Peel the capers, cut them into strips, cut the pickles and finely chop the dill. Put mayonnaise, sour cream and 4 boiled yolks in a blender. Whip everything, gradually adding wine. The result should be a homogeneous mass, to which chopped cucumbers, capers and dill are added. After thorough mixing, you get a classic tartar sauce. For quick preparation, take ready-made mayonnaise, but you can also make it yourself by whipping raw yolks with vegetable oil until thickened. Then add dry mustard, a few drops of vinegar or lemon juice and salt to this mixture. With homemade mayonnaise, Tartar sauce, a classic recipe, will only benefit. We recommend reading:
