What is most important in fish sauce? It is desirable that he was delicate and his presence did not interrupt the special taste and aroma of the fish. A good sauce should accompany the main product, as a faithful page to the queen. The French, however, believe that a good sauce a negligent cook can cover the flaws of the dish. Sometimes such use of sauce makes sense, but more often it is intended to shade and emphasize the advantages of the main dish. Not an exception and a sauce for fish.
Tomato sauce for fish
This version of the sauce very well complements the fish cooked on 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
Cooking method: Prepare onions, carrots, parsley: wash, clean, cut. All this is fried in vegetable oil in a saucepan over a small fire, at the end pour in flour, not forgetting to stir constantly. After 2-3 minutes, add the tomato paste, stir and lightly fry. Then add fish broth, salt and cook on low heat for 8-10 minutes, without forgetting to interfere. During this time the sauce slightly thickens. After the sauce is removed from the fire, it is added with butter and stir until completely dissolved. The finished sauce is wiped through a sieve or ground in a blender until pasty.
French white sauce
White sauce or velute - one of the mostcommon basic sauces. Prepare it for a good rich broth. If the sauce is supposed to be served on meat, then take the broth necessarily from white meat, and if to fish, then strong fish broth. Ingredients:
- 200 gr. broth
- 250 gr. cream 30% fat content
- 3 egg yolks
- lemon juice
- nutmeg
- salt
Cooking method: The yolks are whipped and mixed with cream. This mixture is poured into a very hot but not boiling broth. Always stop to prevent lumps from forming. Season the sauce with nutmeg and lemon juice, at the end add salt. After the sauce is removed from the fire, it is filtered to obtain a uniform consistency
Mustard sauce to river fish
This is a fairly hot sauce and it is served asrule to the river fish, which in comparison with the sea has a more pronounced and pronounced fish taste. Use mustard sauce in a hot form and serve, both to boiled, and to 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
Cooking method: In the broth stir mustard and flour. Then the broth is put on the fire, when it is heated, put the butter. Broth after this boil to get 1, 75 glasses. After that, pour in the wine and put slices of lemon, sugar and bring to a boil. Then you need to pour 1/2 cup of sauce and stir the yolks carefully. Then this mixture is poured into the sauce again, continue to boil to bring to a boil. Sometimes for a special taste to this sauce add a few spoons of capers.
Nut sauce for fish
This recipe is one of the original andexquisite. It is well suited to noble types of fish: sturgeon, pikeperch, grilled or in a frying pan. In order to get a really high-quality sauce, which will become a highlight of a fish dish, you must strictly follow the formula 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
Cooking method: Onions and garlic are cut and sauteed in butter, add flour. Then everything is mixed and poured with chicken broth. Then boil and temporarily set aside. Wine vinegar is boiled with a clove, a bay leaf, allowed to cool and brew. Nuts are pounded and mixed with egg yolks, finely chopped greens, red pepper, saffron and strained wine vinegar. This mixture is added to the chicken broth and put on fire. The sauce is heated to almost boiling, continuously stirring, but at the same time do not allow it to boil.
Classic Tartar sauce
This is a fairly universal sauce, it is served andto meat, and to fish. Like many interesting sauces, he comes from France - the invention of French cuisine. It has long and successfully mastered the food industry, but this does not mean that Tartar sauce at home can not be cooked. Like everything homemade, it turns out brighter, tastier and certainly more useful, because at home, no one will ever 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
Cooking method: Eggs boil hard, clean and separate the proteins from the yolk. Capers are cleaned of seeds, cut into strips, also cut pickled cucumbers and finely chopped dill. In the blender put mayonnaise, sour cream and 4 boiled yolks. All beat up, gradually pouring wine. As a result, a homogeneous mass should be obtained, into which crushed cucumbers, capers and dill are added. After careful mixing, a classic tartar sauce is obtained. For the speed of preparation, ready-made mayonnaise is taken, but you can also prepare it yourself, whipping the raw yolks with vegetable oil until thick. Then in this mixture add dry mustard, a few drops of vinegar or lemon juice and salt. With homemade mayonnaise, Tartar sauce, a classic recipe, will only benefit. We advise you to read:
