Sauce for fish

Fish sauce is an excellent addition to a fish dish prepared according to any recipe. It emphasizes the taste of the fish, “hides” the sometimes unpleasant odor and adds juiciness and tenderness to the fish. Sauces are prepared based on milk, beer, white wine and soy sauce and the addition of various spices. For moderately fatty fish, any sauce is suitable, from creamy to fruity with a slight sourness. Only sauce with a pronounced sour taste is served with fatty fish.

White sauce for fish

In this recipe, you are presented with a classic version of white sauce for fish, on the basis of which, by adding cheese, garlic, herbs, lemon or replacing milk with cream, sour cream, broth or white wine, you will get different flavor variations. White sauce is served with moderately fatty and tender fish, such as red fish. A white sauce is prepared using milk and flour, with the addition of butter and nutmeg.

1. 
   How to make a delicious sauce for fish? The first step is to measure out the ingredients for the sauce in the required quantities.
2. 
   To cook the sauce, use a thick-bottomed container to prevent the sauce from burning.Place a spoonful of butter in it and melt over low heat.
3. 
   Sift the flour through a sieve and pour into the heated oil.
4. 
   Fry the flour over medium heat and stirring continuously until it turns golden.
5. 
   Then pour cold milk into the fried flour in a thin stream and immediately begin stirring this mixture actively with a whisk, then the sauce will be homogeneous and without lumps of flour.
6. 
   After a few minutes of cooking, the sauce will acquire a thick consistency. Immediately turn off the heat and add a pinch of salt and nutmeg to the sauce. Serve the prepared white sauce immediately with the fish, otherwise it will become covered with a film and its texture will be disrupted. Good luck and delicious dishes!

How to prepare sauce for fried fish?

Fried fish is delicious in itself and is a frequent guest on our table, but some types of fish have a specific taste and smell. The sauce for such fish removes these unpleasant moments, and makes the taste of noble fish brighter and richer. Fried fish, regardless of fat content, is served with white sauces based on sour cream and cream with various additions. In this recipe we prepare a cream sauce with the addition of sorrel and onions.

Cooking time: 20 minutes.

Cooking time: 5 minutes.

Servings: 2.

Ingredients:

• Cream of any fat content – ​​250 ml.
• Sorrel – 1 bunch.
• Onion – 1 pc.
• Flour – 1 tbsp.
• Sugar – 1 tbsp.
• Butter – 30 gr.
• Salt – 1 pinch.

Cooking process:

Step 1. Rinse a bunch of fresh sorrel well, shake off excess liquid and then finely chop it.

Step 2. Cut the peeled onion into small cubes. In a thick-bottomed bowl, melt the butter and fry the onion slices in it until translucent.

Step 3.Then add the chopped sorrel to the onion, stir and simmer over low heat until the sorrel changes color.

Step 4. Next, pour cold cream over these vegetables.

Step 5. Lastly, add a tablespoon of flour and sugar to the sauce and add a pinch of salt. Mix the sauce well and bring to a boil, but do not boil.

Step 6. Then cool the sauce a little and beat with an immersion blender or in the bowl of a regular blender until smooth.

Step 7. The sauce for fried fish is ready. It can be served either hot or cold. Bon appetit!

Delicate creamy sauce for fish

The creamy sauce has an original and delicate taste. It is prepared with red or white fish, served separately in a gravy boat or the fish is baked in it. Only heavy cream is used for the sauce. It contains sour additives and complements the creamy sauce with onions, garlic and herbs.

Cooking time: 15 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Cream 22-30% – 240 ml.
• Chopped onion – 1 tbsp.
• Chopped garlic – 1 tbsp.
• Dry white wine – 120 ml.
• Flour – 1 tbsp.
• Butter – 1 tbsp.
• Mustard – 1 tbsp.
• Chopped dill – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1: Peel the onion and garlic cloves. Rinse the dill. Then chop these vegetables finely and measure their quantity with a spoon. Prepare the rest of the ingredients for the sauce.Step 2: Melt a stick of butter in a frying pan or saucepan over medium heat.

Step 3. Then add a spoonful of sifted wheat flour to it and, while actively stirring with a spatula, fry the flour until it becomes golden and without lumps.

Step 4.Add chopped garlic and onion to the fried flour and stir fry until soft for a minute.

Step 5. Then pour 120 ml of dry white wine into the frying pan.Step 6. Immediately pour in the cream after the wine and whisk these ingredients until smooth. Cook the sauce, stirring continuously, until it becomes thick. Remember that the thickness of the sauce depends on the cooking time. Remove the thickened sauce into slabs.

Step 7. Then add a spoonful of mustard and green dill to the sauce, add salt and pepper to your taste and mix again.

Step 8. The creamy sauce for the fish is ready. Take a sample and you can serve it immediately or use it to prepare other fish dishes. Bon appetit!

Sour cream sauce for fish

Sour cream sauce ideally complements fish dishes and is usually served with white fish: cod, perch or tilapia. The sauce is prepared without heat treatment and based on fresh natural sour cream with a fat content of 20%. In this recipe, you are invited to supplement the sour cream sauce with herbs, lemon, pine nuts and soy sauce, which contain the special secret of the taste of this sauce.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Sour cream – 200 gr.
• Soy sauce – 3 tbsp.
• Lemon – ½ pc.
• Dill – 4 sprigs.
• Parsley – 4 sprigs.
• Pine nuts – 1 handful.

Cooking process:

Step 1. First of all, prepare the ingredients for sour cream sauce indicated in the recipe.Step 2. Rinse the lemon well, cut it in half and carefully remove a thin layer of zest from one half so that the white pulp does not get into it, otherwise the zest in the sauce will be slightly bitter.

Step 3. Rinse the dill and parsley under cold water and shake off excess liquid.Then chop the greens into medium pieces so that they can be felt in the sauce.

Step 4. Place sour cream in a saucepan, add 3 tablespoons of soy sauce and stir.

Step 5. Then add lemon zest to the sour cream mixture.Step 6. Next, add chopped dill and parsley to it.

Step 7. Lastly, add a handful of pine nuts to the sauce.

Step 8. Mix all ingredients well with a spoon. Sour cream sauce for fish is ready. If you wish, you can give it a silky, homogeneous consistency with a blender. Serve the sauce cold. It can be stored in the refrigerator under a piece of cling film for a couple of days. Delicious and successful dishes!

Sauce for baked red fish

Baked red fish is served with white sauce prepared on fried flour with the addition of heavy cream and other ingredients (spices, seasonings, herbs). This sauce complements baked fish with spicy creamy notes and significantly improves its taste.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Cream 20-30% fat – 200 ml.
• Butter – 1 tbsp.
• Flour – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Heat a clean, dry frying pan well, preferably with a non-stick coating. Then pour a spoonful of wheat flour into it.Step 2. With constant stirring with a spatula, fry the flour over medium heat until a slight smoke appears and its color changes to golden. Then put a piece of butter in the frying pan, reduce the heat and use a spatula to rub the flour and butter until smooth.

Step 3. Then pour heavy cream into the fried flour and mix vigorously.

Step 4.When the sauce reaches the consistency you want, turn off the heat. Add salt, black pepper, and finely chopped herbs to the sauce to your taste, mix again and serve hot with the baked red fish. Bon appetit!

Homemade Tartar sauce for fish

Tartar sauce complements the taste of fish prepared in any way. There are many variations of this sauce and each housewife chooses according to her own taste. “Tartare” for fish is prepared using boiled chicken yolk, mustard, lemon juice and vegetable oil with the addition of chopped pickles and herbs. The highlight of this dressing is the smooth texture of the sauce with pieces of vegetables.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 150 gr.

Ingredients:

• Egg – 2 pcs.
• Mustard – 1 tsp.
• Pickled cucumber – 40 gr.
• Greens – 1 bunch.
• Lemon juice – 1 tbsp.
• Vegetable oil – 1.5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Boil chicken eggs hard-boiled in advance, cool and peel them. Then separate the yolks from the whites and chop them on a fine grater directly into a bowl for preparing the sauce. There is no need to use whites.Step 2. Pour the required amount of vegetable oil into the crushed yolks, add a teaspoon of mustard and beat well with a mixer until smooth and homogeneous.

Step 3. Then squeeze the juice of half a lemon into this mixture and add salt and ground black pepper to your taste.

Step 4. Chop the pickled cucumber and peel into miniature cubes. Wash the greens and chop finely. Transfer this vegetable slices to the egg mixture.

Step 5. Then mix the sauce well with a spoon and put it in the refrigerator for a while to cool.Step 6.Place the chilled Tartar sauce in a saucepan and serve with fish. This sauce keeps well in the refrigerator for a week. Delicious and successful dishes!

Step-by-step recipe for fish sauce in Polish

Polish sauce is ideal for fish prepared in any way, especially low-fat: fried, boiled or baked. It requires two components - a boiled egg and a dairy product, most often in the form of butter. The butter for the sauce is only melted and not boiled. The taste of the sauce is complemented with herbs and spices if desired.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Egg – 3 pcs.
• Butter – 160 gr.
• Lemon – ½ pc.
• Parsley – 1 bunch.
• Salt - to taste.

Cooking process:

Step 1. First of all, you need to prepare the ingredients for the sauce in the quantities specified in the recipe.

Step 2. Hard-boil three chicken eggs and cook them for at least 10 minutes. Then cool the eggs in ice water.

Step 3. Peel the boiled and cooled eggs and chop them very finely with a knife or chop them in any other way.

Step 4. Rinse a bunch of parsley under running water, shake off excess liquid and then finely chop it.

Step 5. Rinse the lemon well, cut it in half and squeeze the juice from one half by hand.

Step 6. In a clean frying pan, melt the butter while constantly stirring with a spatula. When the oil becomes liquid, reduce the heat to low.

Step 7. Place the chopped egg and parsley into hot oil, pour in lemon juice and add salt to your taste. Cook the sauce with constant stirring for 3 minutes and over low heat.

Step 8. Polish-style fish sauce is ready. Pour it into a gravy boat and serve. Bon appetit!

Simple and delicious lemon sauce for fish

The tandem of fish and lemon is considered a classic in cooking, so lemon sauce makes even ordinary fish a restaurant delicacy. For the sauce, use only lemon zest and juice, and use any base. In this recipe we prepare lemon sauce with mayonnaise and soy sauce and add garlic to its taste.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Mayonnaise – 100 gr.
• Lemon – ½ pc.
• Soy sauce – 40 ml.
• Dried garlic – 2 gr.
• Seasoning for fish – 1 pinch.

Cooking process:

Step 1: First, prepare the ingredients listed in the recipe to make the lemon sauce.

Step 2. Place 100 grams in a sauce bowl. any mayonnaise. Pour high-quality soy sauce into it and mix well with a fork or whisk.

Step 3. Then add a pinch of fish seasoning and dried garlic to this mixture. It can be replaced with fresh garlic minced in garlic.

Step 4. Rinse the lemon thoroughly and cut in half. Carefully remove a thin layer of zest from one half and squeeze out the juice with your hand. Then mix all these ingredients well again.

Step 5. Lemon sauce for fish is ready. Place it in a beautiful gravy boat and you can serve it to the table. Bon appetit!