How good a dish would not be by itself, sauce would do it even better. No exception is the sauce to fish, the variety of which is designed to diversify the taste of the main product and emphasize its most beneficial qualities.
Fish sauce - recipes
Picking the right sauce for a fish is not easy, it's just that picking a bottle of wine to a certain dish - you always need to know your niceties. Unlike others, a delicious fish sauce, the recipe of which is described below, is almost universal, you will not lose it, especially if you choose a tender white fillet.
Ingredients:
- dry white wine - 120 ml;
- milk - 250 ml;
- garlic - 2 teeth;
- shallots - 1 piece;
- laurel leaf - 1 pc .;
- butter - 250 g;
- flour - 10 g;
- lemon juice - 15 ml;
- handful of green parsley.
Preparation
- Maximize chopping shallot with garlic and quickly save the mixture.
- Pour wine and milk, leave with a barely noticeable boil.
- Separately make a base by combining about two tablespoons of butter with flour in a saucepan.
- Dilute the floury lump with a milky mixture, wait for the boiling and start to add portions of the remaining oil in batches, approximately spoonful at a time.
- Season the thickened mass, sprinkle with herbs and lemon juice.
White fish sauce
A fan of classical music will appreciate the traditional sauce "Hollandez". First, he conquers you with his versatility (you can prepare a jar for a couple of days and use it in addition to a hot one), then fix the love with a simple and delicate taste. Having a blender at your disposal, you can easily cope with the following simplified variation.
Ingredients:
- butter - 100 g;
- egg yolks - 3 pieces;
- lemon juice - 15 ml;
- salt pepper.
Preparation
- Melt the butter, leaving it to boil for 10-15 seconds, and then strain it through a fine sieve or gauze.
- Eggs and citrus juice whisk together until the formation of foam on the surface.
- Do not stop the whipping, start slowly adding oil with a thin trickle, so that the mixture does not exfoliate.
- Dutch sauce for fish is almost ready, it's a little for spices. Here, only salt with pepper is used, therefore add them neatly and moderately.
Polish sauce for fish - recipe
Unlike other Europeans, Poles are not accustomed to serve the sauce to the fish separately, they directly extinguish the pieces in it, as much as possible saturating them with the aromas of the selected combinations. This sauce consists of the usual onion-carrot sebum, which is then stewed with tomatoes. What is surprising, the Poles themselves borrowed this recipe from the Greeks.
Ingredients:
- carrots (large) - 2 pcs .;
- a stalk of celery - 1 piece;
- leeks - 1 piece;
- berries of juniper - 6 pieces;
- laurel leaf - 1 pc .;
- tomato paste - 60 g.
Preparation
- Before you prepare the sauce for fish, grind the vegetables and pass them until half-ready. Add laurel, juniper and tomato paste, then dilute with a couple of glasses of water.
- Leave on fire, about 7 minutes after boiling, then lay pieces of perch, tilapia or pike perch.
Orange sauce for fish
Speaking of classic Chinese sauces to fish, immediately come to mind bright, sour-sweet compositions. Even given the possible sharpness, they are well combined with the tenderest flesh, without interrupting it in a dish. Particularly beneficial is the addition of highlights products deep fried. This is the easiest sauce for a fish that can only be imagined.
Ingredients:
- starch - 10 g;
- orange juice - 120 ml;
- honey - 50 ml;
- soy sauce - 50 ml;
- rice vinegar - 15 ml;
- pinch of cayenne pepper.
Preparation
- Ingredients thoroughly whip together.
- Put on the fire and wait for the boiling and thickening, also continuously working a whisk.
Tartar sauce for fish
Faced with arguments about what kind of sauce suits the fish, we recommend immediately to pay attention to another classic recipe - tartar. It is prepared extremely quickly, especially if you use ready-made home or purchased mayonnaise.
Ingredients:
- mayonnaise - 100 g;
- capers - 1 tbsp. a spoon;
- shallots - 1 piece;
- pickled cucumber - 1 piece;
- Dijon mustard - 1 teaspoon;
- a handful of fresh parsley.
Preparation
- Cut small shallots, capers and pickled cucumbers as much as possible.
- Add the prepared ingredients to mayonnaise along with Dijon mustard and chopped greens.
- Sauce for fish with salted cucumber is served pre-chilled.
Creamy fish sauce
Sauce for baked fish or for grilled fillet is best done on the basis of cream. Given the tenderness of the base component, the brightness of the prepared dish will add citrus peel, wine and fragrant greens, in this case - basil.
Ingredients:
- butter - 50 g;
- garlic - 2 teeth;
- a peel of ½ lemon;
- cream - 50 ml;
- wine dry white - 120 ml;
- basil - 3-4 branches.
Preparation
- Use melted butter for quick roasting of garlic. Add the zest and pour the wine with the cream.
- As soon as the liquid reaches the boil, remove the mixture from the heat and start gradually, on a spoon, add butter, whisking continuously.
- At the very end, season the fish sauce from the cream with ground basil.
Cranberry sauce for fish
The sauce for fried fish based on berries is an unusual move that rarely succeeds in making it profitable, but if you choose the right berry, keep the proportions and follow the technology - a culinary masterpiece is provided. Supplement of this kind is best served with oily flesh, baked or deep-fried, with a pronounced taste.
Ingredients:
- cranberry frozen - 350 g;
- water - 200 ml;
- sugar - 150 g;
- a peel of one orange;
- pinch of nutmeg.
Preparation
- Pestle mix berries together with water and sugar.
- The resulting mashed potatoes in the sauté pan should be placed above the medium fire and leave to boil until thickened.
- Approximately in the middle of cooking, season the sauce with muscat and citrus peel. Supplement with salt.
Avocado-to-fish sauce
Guacamole - the same universal thing as, for example, mayonnaise or sour cream. The mass of the smoked avocado came to us from Mexico, and on the way managed to grow a lot of modifications. Depending on your wishes, you can make as "crumpled" guacamole, with whole pieces of fruit, and whipped, with a creamy texture.
Ingredients:
- avocados - 2 pieces;
- mayonnaise - 150 g;
- garlic - 2 teeth;
- tomato - 1 piece;
- lemon juice - 10 ml.
Preparation
- Purish garlic teeth.
- Grind the tomatoes.
- Mayonnaise and avocado whip together blender, add garlic paste, citrus juice and pinch of salt.
- Serve ready-made sauce for red fish or classic "fish and chips".