The article will give the best recipes for fish sauces.
Content
- Types of fish sauces
- Mayonnaise sauce for fish, recipe
- Sharp sauce for fish, recipe
- Fish sauce for fish
- Cream fish sauce
- Sauce with greens to fish
- Polish sauce for fish
- Vegetable sauce for fish, recipe
- Cold sauce for fish, recipe
- How to cook milk fish sauce?
- Video: Tartar sauce recipe for fish and seafood
Delicious sauce is an ideal addition to any dish. In that time, fish dishes can be made brighter, add a touch of piquancy and unusual aroma.
Types of fish sauces
- Conditionally, fish sauces can be divided into two types: for fat and dry fish
- For fatty fish, acidic sauces with a slight fat content are usually served
- For dry fish, oil sauces based on oil, sour cream or cream are used
- Classic sauce for fish dishes and seafood - Tartar. It is made on the basis of sour cream or mayonnaise, has a delicate taste with sourness
- Some fish sauces can be used before cooking, pickling fish pieces in them
The main types of sauces:
- Tartarus. This is a mayonnaise -based sauce, with the addition of pickled cucumbers and capers, herbs and garlic
- Behamel. This sauce is good not only to the paste, but also fed to fish dishes. It is prepared from milk, butter and flour. Spicy herbs give taste
- Morne. This is Behamel with the addition of cheese. Morne is baked so that a ruddy crust forms on top, and inside there is a warm cheese sauce inside
- Hollandez. This is a cream -based sauce, like Behamel. It is more fat and is supplied to dry fish
- Lemon sauce. Lemon and fish are a classic combination. It is lemon juice and herbs that are the basis of this sauce
- Wine sauces. They are made on the basis of white or red wine. Exotic sauces that give the fish a unique aroma
Mayonnaise sauce for fish, recipe
Ingredients:
- 2 yolks eggs
- 1 teaspoon of mustard
- salt
- sugar
- 100 ml of vegetable oil
- 1 teaspoon of lemon juice
- 2 cloves of garlic
- dill
Cooking process:
- To get started, we will do homemade mayonnaise. Of course, you can use purchased. But this will no longer be the traditional fresh mayonnaise sauce to the fish
- We carefully beat the egg yolks with salt and sugar at medium speed with a mixer. Then add mustard. Then gradually add vegetable oil in portions. The secret of dense mayonnaise is a gradual infusion of oil. Ideally, you need to add 1 tablespoon, beat, then put the next portion. In the end, add lemon juice
- Then we push the garlic through the press, and the dill is finely chopped. Mix homemade mayonnaise with garlic and dill
- The sauce must be served cold. Store in the refrigerator in a closed jar for no more than 2 days
Sharp sauce for fish, recipe
Ingredients:
- Pomegranate juice - 2 tsp.
- 1 tsp sharp mustard
- garlic
- lemon juice
- honey 1 tsp
Cooking process:
- Mix all liquid ingredients thoroughly in a bowl. Make sure that mustard does not take lumps
- We press the garlic through the press and add to the sauce
- The sauce has no fat and is well suitable for fatty fish varieties
- You can vary the acuteness of the sauce with mustard. Add it to your taste
Fish sauce for fish
Ingredients:
- Olive oil
- Fish broth
- White wine
- Butter
- Basil
- Salt
- Garlic
Cooking process:
- Fry finely chopped garlic in olive oil
- Pour the wine and wait until half the volume evaporates
- Add the fish broth and bring the mixture to a boil
- now add basil and butter. Mix the sauce thoroughly
- You can serve such a sauce to rice fish. The taste of the sauce is better revealed in a warm state
Cream fish sauce
Ingredients:
- Fish broth
- Flour
- Butter
- Fat cream
- Lemon juice
- Dill
- Salt
Cooking process:
- Add butter to hot fish broth. Cook, waiting for the evaporation of a third of the volume. Then add a spoonful of flour and mix thoroughly so that the sauce thickens
- At the end of cooking, fill the cream, add lemon juice and salt to taste
- Remove the sauce from the fire and interfere again thoroughly, achieving a homogeneous consistency
- At the end, add chopped dill
Sauce with greens to fish
Ingredients:
- Sour cream
- Dill
- Parsley
- Garlic
- Salt
Cooking process:
- We cut herbs as finely as possible
- We press the garlic through a press or three on a fine grater
- Mix sour cream with herbs and garlic, salt to taste. Sauce is served with cold fish
Polish sauce for fish
Ingredients:
- Butter
- Chicken eggs
- Dill
- Parsley
- Salt
- Lemon juice
Cooking process:
- Boil chicken eggs to a cool state. This takes about 10 minutes after boiling water
- Peel the eggs, cut into pieces. Now they need to be crushed. It is better to do this with a sharp knife, since in a blender they will turn into mashed potatoes
- Put the butter in a deep saucepan and melt to a liquid state
- Add chopped eggs and lemon juice to it, salt and cook for several minutes
- At the end, add chopped greens and mix thoroughly
- Before serving the sauce to the table, he must cool down
- You can store it in a clean closed jar in the refrigerator
Vegetable sauce for fish, recipe
Ingredients:
- Tomato paste
- Vegetable oil
- Carrot
- Parsley
- Salt
- Pepper
- Onion
Cooking process:
- In a pan, heat the vegetable oil and fry finely chopped onions
- Add tomato paste and fry the mixture again
- Cook the carrots to a soft state in salted water
- We put carrots and tomato mixture into the blender. Grind to the state of mashed potatoes. You can regulate the consistency of the sauce, if desired to add vegetable broth
- Add salt and pepper to taste, chopped dill and mix thoroughly
Cold sauce for fish, recipe
Ingredients:
- Mayonnaise (home or purchased)
- Anchovies
- Capers
- Acute mustard
- Parsley
Cooking process:
- For sauce, it is better to cook homemade mayonnaise. To do this, egg yolks, mustard and vegetable oil should be beaten with a mixer to a thick consistency
- Then finely chop anchovies, capers and parsley
- Mix mayonnaise with mustard and other ingredients
- This sauce has the name of removal. His recipe is invented in France. This is a traditional fish sauce in Europe. It is most suitable for fried fish
How to cook milk fish sauce?
Ingredients:
- 1 glass of milk
- 3 tbsp of butter
- 3 tbsp flour
- 1 egg yolk
- grated cheese
- garlic
- salt
Cooking process:
- We bring the milk to a warm state, dissolve the butter in it
- Then add whipped yolk and flour
- We put on fire and bring to a thick consistency. The sauce is very easy to burn, so it needs to be constantly mixed
- Salt the sauce to taste. At the end, add the cheese and mix again
- We press the garlic through the press and add to the sauce
- It is better to serve the sauce after cooling. It is better not to store it in the refrigerator, as it quickly thickens
Video: Tartar sauce recipe for fish and seafood
