Fish is a unique product rich in microelements and useful substances that are useful and necessary for our body, besides, it is an excellent dietary product that improves overall well-being, and also helps to quickly and without discomfort get rid of a couple of extra pounds.
What sauce is suitable for fish
Properly selected fish sauce will help to make your dish exquisite and unique, with the secrets of cooking which we will introduce you in this article.
Fish sauce is the perfect combination
Fish dishes are usually served with milk sauces, the basis for which is milk, cream or sour cream, as well as sauces on fish broth. As for additional ingredients, most of them chefs recommend using various roots, vinegar, wine, eggs and spices. It should be noted that you need to be very careful when adding spices and seasonings to the fish sauce, otherwise you risk “killing” the taste of the main dish.
Parsley root is ideal for fish dishes, carrots, onions and celery, which must be sautéed before being added to the sauce. If you are making a sauce based on fish broth, then it is better to use the head, tail and fins of the fish as the base for the broth. To avoid getting small scales and bones of fish, the broth must be filtered through several layers of gauze before preparing the sauce.
The use of seasonings depends on the type of fish. So, to give river fish additional aroma and taste, use parsley, basil and bay leaf, and saffron, paprika and dill are ideal for red fish.
Milk sauces, sour cream sauce for fish
The preparation of complex sauces takes time, certain knowledge and experience, we recommend starting with a simple one - delicate sour cream sauce for fish. To make sour cream sauce you will need:
- 15-20% sour cream - 200 grams;
- butter - 30-50 grams;
- flour - 1-2 tablespoons;
- garlic, herbs and spices.
How to prepare sauce for fish?
- Preheat the pan, melt the butter and pour in the sour cream mixed with flour. The amount of flour used depends on the thickness of the sour cream (2 tablespoons of flour can be used for liquid sour cream).
- Add some garlic (literally 0.5 cloves), herbs and spices.
- Simmer the resulting mixture for 1-2 minutes and turn off the heat. This sauce can be served separately or used to further stew fish.
Variation on the theme of milk sauces for fish - cream cheese sauce, for the preparation of which it is best to use blue cheese and cream of 20-30% fat. In a saucepan, heat the cream (in a water bath) and add the cheese, cut into small cubes, to them. When the cheese is melted, remove the saucepan from the heat and let the sauce cool. Then add greens to the mixture. You can also use flour to thicken the sauce.
Fish sauce, tomato sauce
We all know tomato gravy for fish since childhood, and the taste of sprats and gobies in a tomato is simply impossible to forget. Tomato sauce is the perfect accompaniment to white fish dishes. Most often, fish dishes are stewed in such a sauce, saturated with a rich taste and aroma.
For making tomato sauce you will need fresh tomatoes or ready-made tomato paste, carrots, onions, herbs and spices. Before adding the gravy, the fish must be fried on both sides. It is necessary to stew fish in tomato sauce for no more than 15-20 minutes, otherwise the fish will be spoiled.
If you like spicy food, then tomato sauce is exactly what you need. You can add hot pepper, garlic and spices to it. Nutmeg, ginger, cilantro and paprika will not spoil the taste of sauce and fish. A little secret - adding a little sugar to the hot sauce will make it hotter.
Salsa Verde and Shermula - green sauces for fish
That's what they're called green sauces, which are offered to fish dishes in restaurants and expensive cafes. The base of the sauce is butter or olive oil, to which parsley or cilantro mint, basil and garlic chopped in a blender.
The sauce does not require heat treatment, but to give a richer aroma and taste, it is recommended to cook it 20-30 minutes before serving. Anchovies, Dijon mustard and spices can be used to give the sauce a salty and spicy taste.
Sauce for fish - ideas
Properly prepared fish sauce will help reveal the taste of the finished dish, making it brighter, more interesting and original. The basis of such a supplement can be tomato paste, dairy products, mustard and other available ingredients. The choice of sauce depends on how the fish was cooked.
Classic cream sauce for fish
Composition of products:
- 1.5 st. fatty milk;
- 70 ml of heavy fat cream;
- 2 dessert spoons of butter;
- 1.5 dessert spoons of sifted flour;
- half an onion;
- 1 leaf of lavrushka;
- 1 pinch of fine salt.
Cooking algorithm:
- Pour all the milk into a saucepan.
- Peel the onion and cut into very fine cubes.
- Pour vegetable pieces into milk. Put lavrushka there and bring the mass to a boil.
- Immediately after the appearance of the first bubbles on the liquid, remove the saucepan from the heat, let it brew for 20 minutes and strain.
- Melt the butter in a frying pan, add flour to it and heat the resulting mass, stirring constantly.
- Pour strained "onion" milk into the pan, bring the mass to a boil and salt.
- Heat the sauce for 10 - 12 minutes, add cream and mix the ingredients well.
Serve the fish sauce chilled. It goes well with seafood cooked in any way.
Based on sour cream
Composition of products:
- 60 g of high-fat butter;
- 1 st. l. sifted first-class flour;
- 1 full glass of sour cream;
- fresh greens;
- salt.
Cooking algorithm:
- Melt the butter in a cast iron skillet and add flour to it. The amount of the latter can be adjusted depending on how thick the sauce you want to get in the end.
- When the flour darkens slightly, add sour cream to the pan. A medium-fat dairy product is well suited for such a sauce. For example, 20%.
- Simmer over low heat for 6-7 minutes.
- Add chopped fresh herbs and salt.
If desired, any favorite spices can be added to the sour cream sauce. It is delicious to cook fish right in the resulting filling - stew or bake.
Delicious addition to red fish
Composition of products:
- 1 head of onion;
- 3 large champignons;
- a piece of butter;
- salt;
- nutmeg;
- 2 tsp sifted flour;
- 1 st. fat cream.
Action algorithm:
- Cut the onion into small cubes and fry them in a saucepan in melted butter until lightly browned.
- Peel the mushrooms, wash, chop into thin slices. Fry with onion until golden brown.
- Sprinkle with flour and cook the ingredients together for a couple more minutes.
- Pour all the cream into a saucepan, mix the mass well, add salt and ground nutmeg.
Ready-made sauce goes well with red fish cooked in any way.
Tomato sauce for fish
Composition of products:
- a pound of canned peeled tomatoes;
- 1 head of onion;
- 2 - 3 cloves of garlic;
- peel from 2 orange slices;
- 2.5 dessert spoons of balsamic vinegar;
- 3 dessert spoons of sunflower oil;
- 1 dessert spoon of sugar;
- salt and pepper.
Action algorithm:
- Grind the onion and garlic and fry them until lightly browned in sunflower oil. Add the orange peel (bright orange side down) to the ingredients and simmer them together for a couple of minutes.
- Pour in the balsamic vinegar and cook the contents of the pan until the liquid has completely evaporated.
- Add canned vegetables mashed with a fork, add sugar, salt and pepper.
- After 3 minutes, remove the zest.
Cook tomato sauce over low heat for another quarter of an hour.
with basil
Composition of products:
- 5 dessert spoons of olive oil;
- 3 - 4 garlic cloves;
- 1 bunch of fresh basil;
- 800 ml canned tomatoes in their own juice;
- ground pepper and sea salt.
Action algorithm:
- In a non-stick frying pan, sauté small pieces of garlic in olive oil.
- When the latter begins to change color, add the tomatoes mashed with a fork and chopped stemless basil.
- Season the mass with pepper and salt, bring it to a boil and remove the pan from the heat.
- Beat the cooled mass with a blender.
It is delicious to serve this sauce with fried fish.
How to cook with mustard
Composition of products:
- 2 medium lemons;
- 1 dessert spoon of sweet mustard;
- 1 pinch of fine salt;
- 1 st. fat cream;
- cayenne pepper - optional
Action algorithm:
- Squeeze the juice of both citruses into the blender bowl.
- Add salt, mustard and pepper.
- Start whipping the contents of the container, gradually pouring heavy cream into it. Their exact number can be determined by eye - the density of the finished sauce should be approximately the same as that of mayonnaise.
- Cool the finished composition.
In the resulting sauce, you can marinate the fish for a long time before baking.
Polish sauce for fish
Composition of products:
- 1 large egg;
- 100 g of fatty butter;
- 50 g fresh dill;
- 1 tsp lime juice;
- spices.
Action algorithm:
- Boil the egg to a firm center and finely chop into cubes.
- Melt the butter and pour it over the crushed egg.
- Add chopped dill.
- Mix the resulting sauce with lime juice and spices. You can also add salt if you wish.
Ready-made Polish sauce goes well with fish and seafood dishes.
Cooking with yogurt
Composition of products:
- half a glass of thick natural (unsweetened) yogurt;
- half a lime;
- 1 st. l. chopped capers;
- 1 garlic clove;
- a few fresh sprigs of tarragon;
- salt and seasonings.
Action algorithm:
- The main thing in preparing such a sauce is choosing the right yogurt. It should be very thick and without sugar in the composition. If you couldn’t find one on sale, you need to take any yogurt, put it on gauze folded in 2 layers, and leave it for a while until the excess liquid leaves.
- Chop the capers very finely. Crush the garlic without the middle. Chop the tarragon (use only the leaves).
- Add all ingredients to prepared yogurt.
- Send salt, lime juice and selected seasonings there.
Stir in yogurt with additives and serve with fried or baked fish.
Dutch recipe
Composition of products:
- 3 large raw chicken eggs;
- 200 - 230 g of fatty high-quality butter;
- 1 lime/lemon;
- 3 dessert spoons of dry white wine;
- ready-made mixture of spicy spices for fish;
- salt.
Action algorithm:
- Melt the butter in a shallow saucepan. Set the product aside and keep it at the same temperature, do not cool.
- In a large saucepan, build a water bath. Pour the egg yolks into a small one and mix them intensively with a wooden spoon. Without stopping this process, add salt, spicy spices and white wine.
- Squeeze a couple of tablespoons of lime juice into the yolks. It is very important to constantly mix the ingredients so that the yolks do not curdle. If the mass is too thick, dilute it with half a glass of water.
- Simmer the base of the sauce for 8-9 minutes, after which remove it from the water bath.
- Add butter to the yolks and continue beating the sauce. Return it to the water bath.
Cook sauce until desired thickness. Serve with boiled fish.
Spicy walnut sauce for fish
Composition of products:
- 2 pre-cooked and 2 raw egg yolks;
- 10 - 12 pcs. fillets of medium anchovies (canned);
- 2 - 3 cloves of fresh garlic;
- a handful of crushed nuts;
- lime/lemon juice to taste
- ½ dessert spoon of thick tomato paste;
- ½ dessert spoon of sweet mustard;
- 2 pinches of saffron;
- 1 st. quality olive oil.
Action algorithm:
- Immediately send both raw and pre-cooked egg yolks to the blender bowl.
- Add to them crushed garlic without a colored center and lime / lemon juice to taste. The latter can be used from 1 to 3 tsp.
- Transfer to the rest of the ingredients sweet mustard and thick tomato paste. Pour in the saffron. You can replace it with any other spice you like.
- Blend all ingredients thoroughly with a suitable blender attachment.
- When the mixture becomes homogeneous, in a thin stream and in small portions, add all the declared amount of nut crumbs and olive oil into it. In the preparation of such a sauce, you should not replace it with sunflower.
- Continue beating the ingredients.
- When the sauce becomes thick and resembles store-bought mayonnaise in consistency, you can stop the blender and add small pieces of fish fillet to the mass.
- With fish, the mixture is no longer whipped, but mixed with a spoon.
Sauces for fish 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 mask the specific features of some inhabitants of the sea and river depths.
Delicious, simple fish sauces will easily make your favorite fish dishes "sound" in a new way. It is not for nothing that the French believe that the sauce in the dish is the most important thing.
Even the most uncomplicated homemade fish sauces will be no worse than restaurant ones in harmony with fried, boiled, oven-baked or stewed fish. It would not be superfluous to emphasize fish sauces and, for example, the taste of some fish appetizers, salads or aspic.
Homemade sauces based on milk, sour cream, yogurt, mayonnaise, butter are suitable for low-fat varieties of fish. These are the main ingredients, but vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts can serve as an addition to the main components. But for fatty varieties, sauces for fish are most often prepared, in which there are lemon or tomato juice, wine vinegar and also spices, the choice of which must be approached, knowing some secrets. Celery, parsley and bay leaf are very "friendly", for example, with carp, and salmon are "crazy" for 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 hostess can try to cook them, especially if the taste of her dish only benefits from this.
White sauce for fish
Ingredients:
300-400 ml fish stock or water
1 st. l. flour,
2 tbsp. l. butter,
½ lemon
salt - to taste.
Cooking:
Fry the flour in a small saucepan, saucepan or small, high-sided 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 spoonful 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 very well.
This is the basic recipe, so to speak. Based on it, you can prepare many other sauces. Scroll on and take a look!
Many of us prefer steamed fish. Eating steamed fish with sauce is much tastier, especially since there is just such a sauce - sauce for steamed fish.
Hot sauce for fish "White wine"
Ingredients:
2 stack fish broth,
1 parsley root
1 onion
1 st. l. flour,
1 egg yolk,
1-2 tbsp. l. white wine,
1-2 tbsp. l. lemon juice
2 tbsp. l. butter,
salt - to taste.
Cooking:
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, 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 table wine and lemon juice to the strained sauce.
Sauce for fish "Velvety"
Ingredients:
3 art. l. wheat flour
6 art. l. butter,
800 ml fish stock
150 g cream
citric acid, salt - to taste.
Cooking:
Fry the flour in butter until golden brown in a saucepan, saute pan or deep frying pan with thick walls. In a thin stream, stirring, pour in the fish broth, bring to a boil and cook for 20 minutes. Then remove from heat, salt, add citric acid and whipped cream. And, of course, mix the resulting sauce thoroughly.
Sauce for fish "Milky"
Ingredients:
300 ml milk
2 tbsp. l. flour,
1 st. l. fat (or butter)
Cooking:
As in previous recipes, fry 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 mix.
Onion sauce for fish in milk
Ingredients:
2 stack milk mixed with 1-2 tbsp. l. cream,
4-6 art. l. chopped onion,
3 art. l. butter,
2 tbsp. l. flour,
salt, black ground pepper - to taste.
Cooking:
Fry chopped onion and flour in butter. Then, in small portions, while 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 in milk is especially good with boiled or stewed flounder, halibut or sole. Although it can be served with other fish dishes.
Sour cream sauce for fish "Simple and fast"
Ingredients:
200 g sour cream
½ st. l. flour,
salt, black ground pepper - to taste.
Cooking:
Lightly dry the flour in a dry frying pan, then put the hot flour into the sour cream heated in the meantime in a saucepan and mix thoroughly. Let the sauce boil, add salt and pepper to it to taste.
Sour cream sauce for fish with horseradish
Ingredients:
200 g sour cream
2 horseradish roots
1 stack fish broth,
1 st. l. flour,
1 st. l. butter,
salt - to taste.
Cooking:
Thoroughly wash the horseradish roots, peel, grate on a fine grater, put in a saucepan with hot oil and lightly fry. Then sprinkle with flour and heat through. Then add the broth, sour cream, salt and boil.
This sauce is ideal for cold and hot fish dishes, as well as snacks. Fish aspic with it is great!
Sour cream sauce for fish "Freshness"
Ingredients:
3 art. l. sour cream
1 tsp lemon zest,
3 celery stalks,
1 sprig of basil
salt, black ground pepper - to taste.
Cooking:
Grind all ingredients in a blender. By the way, you can safely add your favorite herbs to this sauce, and not just the one indicated in the recipe. Salt, pepper, mix the resulting mixture well, put it in a gravy boat and serve with the fish.
Green sauce for fish
Ingredients:
250 g sour cream
100 g fresh herbs (parsley, dill, green onion, basil),
3 boiled eggs
3 art. l. wine vinegar,
1 st. l. mustard,
sugar, salt and black ground pepper - to taste.
Cooking:
Separate the yolks from the proteins, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix everything until smooth. Finely chop the greens or pass it through a meat grinder and pour sour cream. Add the egg-mustard mass and mix everything well or beat with a blender. Instead of mustard, you can use fresh horseradish, grated and mixed with cream. Chop the egg whites, add to the total mass and let the sauce brew a little at room temperature.
mayonnaise sauce for fish
Ingredients:
4-6 art. l. mayonnaise,
2-3 garlic cloves,
1 fresh small cucumber
4-5 sprigs of parsley,
salt, black ground pepper - to taste.
Cooking:
Pass the garlic through a press and add it to the mayonnaise. There also add fresh cucumber grated on a fine grater, 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 stack tomato juice
2 tbsp. l. flour (no top)
2 tbsp. l. butter,
1 tsp Sahara,
salt - to taste.
Cooking:
Pour the tomato juice into a saucepan, place over medium heat and bring to a 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 art. l. vegetable oil,
2-3 egg yolks,
parsley, lemon juice and salt - to taste.
Cooking:
Whisk the egg yolks with the mustard to a paste. Then add vegetable oil, lemon juice, chopped parsley and mix well.
It is known that fish sauces in our time can be easily bought at any supermarket. But how can your sauces, prepared with love for your family, compare with those that stand in even rows on the shelves? Of course not! Prepare sauces for fish yourself and delight the household with your new culinary delights!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Preparing a delicious and suitable sauce for a dish is a real culinary art. A well-chosen sauce makes you feel a new, unexpected and unusual shade of taste. The dish may acquire additional juiciness or piquancy. Dairy-based sauce recipes have been known and popular for a long time. The combination of the taste of red fish with cream sauce is a classic. Try making this sauce yourself, find out more!
Features of sauces for red fish
Any sauces are sold in the store, but homemade ones are tastier. And for such a delicacy as red fish, it is worth trying. Milk, sour cream or cream is usually used as the main component. Additional components can be very diverse: butter, cheese, tomatoes, vinegar, wine, mushrooms, herbs, garlic, roots. If garlic, spices or spices are present in the composition, they are added in small doses so as not to interrupt the taste of the main dish. Cream is better to choose medium fat content - about 20%. They will give a light, thin texture and a soft creamy taste. By including any other ingredients in the creamy sauce, you can learn how to modify the taste and get, again, creamy, but at the same time sauces that are completely different in taste: fresh, spicy, sour or sweet. Adding sour cream to cream gives a slight sourness, but also softens the taste of other ingredients. Cream-based sauce goes well with red fish. It does not interrupt the taste and aroma of the dish, but only delicately emphasizes all its advantages.
There are at least a hundred varieties of fish sauces. One of the most used and easy to prepare is creamy sour cream. It is one of the universal, suitable for many dishes. And even such a delicacy as red fish, in combination with it, only wins.
cream sauce recipe
Ingredients:
- cream - ½ cup;
- sour cream - ½ cup;
- water - 100 ml;
- dill or parsley - to your taste;
- garlic - 1 clove (can be without garlic);
- salt - to your taste.
Cooking:
- Chop up the greens.
- Pass the garlic through a garlic press.
- Put cream and sour cream in a small saucepan, pour in water, add salt, garlic and herbs. Mix everything well.
- Put the pot on the fire and boil. Remove from fire.
The sauce is ready. It remains only to put it in a gravy boat and serve it to the table along with a fish dish. Enjoy your meal!
On a note
1) About the benefits of red fish
There are healthy fats that are found only in certain types of fish and seafood. Unsaturated fats, vitamins and amino acids found in red fish prevent:
- the development of atherosclerosis;
- excess of normal cholesterol levels;
- the occurrence of high blood pressure;
- decrease in immunity;
- increased levels of toxins;
- increase in blood sugar;
- occurrence of depression.
In addition, fish is faster and easier to digest in the stomach than meat.
An interesting fact: experts say that those who often eat red fish are not as afraid of sunburn on the beach as other sunbathers.
2) About popular representatives of red fish
These include:
- salmon;
- salmon;
- trout;
- pink salmon;
- chum.
3) About methods of cooking red fish
Properly cooked red fish tastes great. It can be fried, baked, stewed, boiled, grilled. Boiled fish has a rather bland taste, but it is a dietary dish. Perfectly obtained fish stewed in a slow cooker. The easiest way to serve fish is to simply fry it and drizzle with lemon juice. The taste of a fish dish always wins if served with the right sauce.
Sauce Variations
Dairy-based sauces go great with red fish, so there are plenty of options. For example, fish turns out excellent if it is stewed in a sauce consisting mainly of sour cream. You can cook a savory dish by baking salmon in a sauce of cream and mushrooms. Fried red fish goes well with cheese and cream or milk sauce. Such dishes will please you with refinement and aroma, juiciness and tenderness of taste.
In general, whichever way you prefer to cook red fish and sauce for it, keep in mind that the sauce should emphasize the taste of the dish, but in no case resonate with it.
Sauces are the highlight of the dish. Often it is they who reveal all the shades of taste, aroma. Sauce recipes for white fish are multifaceted. Everyone chooses the one that he likes. There are no hard and fast rules when it comes to cooking, especially seasonings and gravies. Fish dishes can be made juicier, more tender and more fragrant - and all this will help to make the magic sauce. You can also cook different types of fish in gravy. They can be stewed in sauce or baked. Some options involve serving cold.
Variety of sauces. Filling options
It is noteworthy that there are a huge number of sauces. So, each country has its own taste preferences. For example, white is used in Mexico, where hot peppers are abundantly put in the dish.
Creamy options are more loved by the French and Italians. However, don't limit yourself to just one treat. Fish goes well with a huge number of recipes. Sauce for white fish is popular, but far from the only option.
The following ingredients that can be used in sauces go well with fillets:
- mushrooms, most often champignons;
- lemon juice;
- white wine, preferably dry;
- red berries such as cranberries, red currants;
- greens of any type, both fresh and dried;
- spices, especially white pepper and allspice;
- natural yogurt, cream and fat sour cream;
- tomatoes and bell peppers.
Varieties of sauces: tomato, green and creamy
Conventionally, all types of sauces can be divided into three actually huge groups. The first is tomato sauce. As the name implies, tomatoes are the basis. It is red in color. Fillet of white fish in juice and hot pepper can decorate the festive table. At the same time, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.
The second group is creamy options. This includes sauces based on sour cream, cream, milk, yogurt and other fermented milk products. Here, too, the chef can show his imagination. It is noteworthy that these types of sauces are prepared only in butter. Otherwise, it will not turn out uniform, and its taste will be spoiled.
The group with green sauces is probably the most interesting. Herbs are active here. Even just stewed cilantro with broth can be a great addition to a fish dish.
spicy tomato variant
The white fish sauce recipe calls for the following ingredients:
- Tomatoes - depending on the amount of fish;
- Oregano - dry, a couple of pinches;
- Peppercorns - one piece per piece of fish;
- Chili pepper - to taste;
- Salt.
First you need to peel the tomatoes. Simply boiling water will help remove the skin from the fruit. To do this, the tomatoes are cut crosswise, and then poured with boiling water. The fruits are kept like this for about five minutes. Now the skin comes off very quickly, without requiring effort. Ideally for a white fish sauce recipe, the seeds should be removed from the tomatoes. This is done by grinding the fruit through a sieve. However, this is not required. The taste of the dish will not get worse.
You need to add this ingredient when the fish is fried on both sides, but not yet ready. At this point, it is poured with a mixture of tomatoes, hot peppers, oregano and black peppercorns. Cover with a lid, let it brew. Now the fish is soaked in tomato and spices.
If there is a problem with tomatoes, then they can be replaced with tomato juice or paste. Although in this case you should not add salt to the sauce, since most of these products already have this ingredient in the composition.
Mild tomato sauce for fish
A more tender version without hot pepper is also suitable for fish. It also requires tomato juice, onions, butter and a mixture of, for example, basil, oregano. You can also use ready-made spices.
Onions are cut into thin half rings. Drop a small piece of butter into a hot frying pan. You have to wait until it opens. Now onions are fried on it, while the gas should be reduced so that the vegetable is browned and then stewed. Juice is also poured here, spices are added to your liking.
When serving, a piece of fish is poured over with this gravy. You can also garnish it with a fresh basil leaf.
Recipe with sour cream: white sauce for fish
To prepare this type of gravy, many ingredients are not required. You need butter, a teaspoon of flour, a glass of thick sour cream, dill. You can also add garlic if you like. The sauce should also be salted.
First, butter is melted in a frying pan. A piece weighing thirty grams is required. This is where the flour is placed. If sour cream is below twenty percent fat, then the amount of flour can be increased to achieve a thicker consistency. The ingredients are mixed so that the mixture thickens. Then, according to the recipe, sour cream is added to the sauce for white fish, the whole glass at once. The mixture is continuously stirred over high heat, achieving the desired consistency.
Now you can chop the dill greens as finely as possible, and, if necessary, grate the garlic on a fine grater. After laying these ingredients, the sauce is removed from the heat.
It is noteworthy that you can serve fish with this gravy immediately to the table, or you can stew immediately in the sauce.
Creamy recipes for red fish
White sauces are perfect for this type of fillet. For example, a fried dish can be accompanied by a delicious champignon sauce. For him you will need:
- cream;
- onion;
- some flour;
- champignons;
- a mixture of herbs to taste;
- salt;
- butter.
The recipe for white sauce for red fish is simple, although it seems rather complicated in terms of ingredients. First, take a frying pan, put butter on it. Now you should fry the onions and mushrooms. Everything is cut into thin slices. When the oil is absorbed, add a little flour, stirring the dish. The final step is to pour the whole sauce with cream and wait until the mixture becomes thicker. To do this, it must be stirred, reducing the gas to a minimum. White according to this recipe comes out very tender and incredibly tasty. To do this, at the end of frying, a ready-made sauce is added to the pan and the dish is simmered for a couple more minutes.
Green sauce for fish. Does not require cooking
Gravy can be prepared without using a frying pan. This one is just one of those. For him you need: grains and parsley - in a large bunch. It is also worth preparing garlic, allspice peas. Everything should be ground, preferably in a mortar. Greens before this cut as small as possible. Then the mixture is diluted with olive oil and applied to the already prepared fish.
You can also add green basil, celery, cloves to this recipe. All seasonings are selected based on the taste preferences of the cook.
White sauce: step by step recipe
To prepare the yogurt-based sauce you need:
- 100 ml thick yogurt, Greek, without additives;
- half a lemon;
- a tablespoon of capers;
- one clove of garlic;
- tarragon - several branches;
- black pepper;
- salt.
Real yogurt for this recipe should not drip off a spoon. Therefore, you need to choose this option. If you cannot find such a product, then you can take plain yogurt and discard it through cheesecloth. Then the excess liquid will drain and only the desired product will remain.
To prepare the sauce, you need to chop capers, garlic, tarragon, also known as tarragon, as finely as possible and mix all this with yogurt. Also add the juice from half a lemon. To the finished fish, fried or stewed, put a couple of spoons of this sauce. You can decorate each plate with another whole sprig of tarragon.
Fish in the oven: bake with sauce
To prepare this recipe you need to take:
- white fish;
- about four hundred grams of hard cheese;
- two hundred grams of cream with a fat content of 20 percent;
- a mixture of dry herbs;
- fresh dill - a few branches;
- two tablespoons of vegetable oil;
- some pepper and salt.
Fish with white sauce in the oven is a really tasty and satisfying dish. First, lay the fillet pieces on a greased baking sheet. All the cream is poured on it. Next, sprinkle with spices. As herbs, you can use ready-made mixtures, for example, Italian or French. But you can also choose your favorite seasonings. So, green basil, tarragon, dried and fresh dill, lemon balm, oregano and coriander or cilantro go well with fish dishes.
Now cheese is rubbed on a coarse grater on a dish. The delicacy is ready for baking. In thirty minutes you can get a delicious fish dish with a nice white sauce and a cheese crust. Cooking time may vary depending on the type of fish.
Spicy berry sauce
Another option may appeal to those who like interesting combinations of sour and sweet tastes. For him, you need to cook cranberries, lingonberries and red currants - all in equal proportions. The berries are ground through a sieve, only the juice from them will be used. Sugar is added to the liquid - a couple of spoons, starch and lemon juice.
This sauce is tasted before starch is added. If desired, the berries can be replaced using only one type. All ingredients are heated on the stove, and when served, they are literally provided with a drop of liquid honey. This sauce goes well with fried fillets of any color.
Fish dishes are a delicious option for dinner. They are actively used even on a diet. Many seek to diversify their menu. Sauces are the easiest way to do this. They usually require a minimum amount of ingredients. However, in most cases, a mixture of herbs and spices is indispensable.
