What is most important for the fish in the sauce? It is desirable that he was delicate and his presence did not interrupt a special taste and flavor of the fish. Good sauce is to accompany the main product as a true queen page.
The French believe that a good sauce careless cook can cover flaws dishes. Sometimes such application sauce makes sense, but more often it is intended to emphasize the advantages of shade and a main dish. No exception and sauce for fish.
Tomato sauce for fish
This version of the sauce very well complements the fish, steamed or boiled in salted water with the spices.
Ingredients:
- 1 onion
- 1 carrot
- 1 tbsp. tablespoon butter
- 1 tbsp. Spoon tomato paste
- 1 tbsp. Spoon flour
- 200 gr. fish broth
- parsley
- salt
Cooking method:
Prepare the onions, carrots, parsley: washed, cleaned, cut. All this is fried in vegetable oil in a saucepan over medium heat, add flour in the end, do not forget to stir constantly. After 2-3 minutes add the tomato paste, stir and fry lightly. Then topped up with fish broth, salt and cook on low heat for 8-10 minutes, not forgetting the way. During this time, the sauce is slightly thickened.
After the dressing is removed from the heat, added thereto butter and mixed until complete dissolution. Ready sauce through a sieve or pulverized in a blender to a paste.
French white sauce
White sauce veloute, or - one of the most common basic sauces. Prepare it a good rich broth. If the sauce suggest apply to meat, then be sure to take the broth of white meat, and if the fish, the strong fish broth.
Ingredients:
- 200 gr. broth
- 250 gr. cream 30% fat
- 3 egg yolks
- lemon juice
- nutmeg
- salt
Cooking method:
Whisk the egg yolks and mix with cream. The mixture is poured into a very hot, but not boiling broth. Be sure to continually hampered not to get lumps. Sauce seasoned with nutmeg and lemon juice, add salt at the end. After sauce removed from the heat, it is filtered to obtain a uniform consistency
Mustard sauce for river fish
It's quite hot sauce and served, usually to the river fish, which, compared with the sea has a sharper and clearly pronounced fishy taste. Use mustard sauce hot and serves as a boiled or fried fish.
Ingredients:
- 400 gr. fish broth
- 1st. spoon of prepared mustard
- 1/2 Art. Spoon flour
- 1/2 Art. tablespoon butter
- 1/4 cup white table wine
- 3 slices of lemon
- 2 tbsp. spoons of sugar
- 3 egg yolks
- salt
Cooking method:
Stir in mustard broth and flour. Then put the broth on the fire, when it warms up, put the butter. The broth is then boiled to get 1, 75 cups. Then pour the wine and put lemon slices, sugar and heated to boiling.
Then you cast 1/2 cup sauce and carefully stir the yolks in it. Then the mixture is poured back into the sauce continue to simmer to boil. Sometimes a special flavor to this sauce add a few spoonfuls of capers.
Walnut sauce for fish
This recipe is one of the original and refined. It is well suited to the noble species of fish: sturgeon, walleye, grilled or pan. In order to get a really high-quality sauce, which will be the highlight of the fish dishes, it is necessary to strictly observe the recipe and the technology of its preparation.
Ingredients:
- 300 gr. shelled walnuts
- 100 gr. butter
- 200-250 gr. onions
- 30 oz. wheat flour
- 100 ml. liters wine sauce
- 200 gr. chicken broth
- 5 eggs
- 25 c. garlic
- 4 things. cloves
- 2 bay leaves
- 1 tsp. Red pepper
- saffron
- greenery
- salt
Cooking method:
Onions and garlic are cut and Passer in butter, add the flour. Then everything is mixed and pour chicken broth. Then, boil and set aside for a while. Wine vinegar boiled with cloves, bay leaf, allowed to cool and infuse.
Nuts pounded and mixed with egg yolks, 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 near boiling, stirring continuously, but it does not give it to boil.
Classic tartar sauce
This is a fairly versatile sauce, it is served and the meat, and fish. Like many interesting sauces, he hails from France - the invention of French cuisine. His long and successfully mastered the food industry, but it does not mean that the tartar sauce to cook at home is impossible. As with all home, he gets brighter, tastier and certainly more useful, because at home or who do not come to mind to add a taste of preservatives or stabilizers.
Ingredients:
- 500 gr. mayonnaise
- 500 gr. sour cream
- 200 gr. pickles
- 80 c. Caper
- 4 eggs
- 70 ml. semi-sweet white wine
- 30 oz. Dill
Cooking method:
Eggs boiled hard-boiled, clean and separate the whites from the yolks. Capers was purified from the seeds, cut into strips, cut and pickled cucumbers and finely chopped dill. In a blender put the mayonnaise, sour cream and 4 boiled egg yolks. All whisk, gradually pouring the wine.
The result should be a homogeneous mass, which add chopped cucumber, dill and capers. After thorough stirring, a classic tartar sauce.
To speed cooking is taken ready mayonnaise, but it is also possible to prepare yourself, whisking raw egg yolks and vegetable oil until thick. Then add to the mix dry mustard, a few drops of vinegar or lemon juice and salt. With homemade mayonnaise tartar sauce recipe classic, will benefit.
