Fish sauce transforms an ordinary dish into a gourmet treat worthy of a restaurant menu. Even the simplest recipe radically changes the taste of the prepared delicacy. If you pay even more attention to the sauce, the effect will be simply amazing!
Fish sauce can be made with fish broth, tomato paste, or dairy products. The spices added to the recipe play an important role in this. This can be a special seasoning for fish, or a self-compiled set of various types of peppers and herbs. In addition, caviar, lemon juice and zest, starch, fresh herbs, garlic, ginger, etc. are put in the sauce.
When choosing a sauce for fish, one should start not only from its type, but also from the method of preparation. For baking, liquid sauces are more suitable, which will saturate the dish well in the oven and give it their taste and aroma. If the fish is fried, then you can use a thicker version, which will be served along with the finished delicacy. In any case, you need to accurately observe all proportions so as not to completely interrupt the taste of the dish, but, on the contrary, to emphasize its strengths.
If the sauce is served separately from the fish, it must be placed in a beautiful bowl or special saucepan. In this case, it is better to pre-cool it to room temperature. You can also pour the finished dish on top, or put the sauce on the side of the fish plate.
A very easy-to-prepare sauce that perfectly enhances the taste of fish dishes. It is important not to put red caviar in a hot mass so that the eggs do not become hard. If desired, you can add any other fish seasoning and dried herbs along with salt and pepper.
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White sauce is considered one of the best for any kind of fish. In this case, it is important that it does not boil, but only warms up well in a saucepan. You need very little nutmeg, salt and pepper, just 1-2 pinches of each seasoning will be enough, depending on the preferences of the cook.
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An unusual and delicious sauce for grilled or baked fish. Chopping eggs, the main thing is to achieve the state of small crumbs, but not mashed potatoes. To do this, it is best to use a blender, setting it to medium speed. This sauce can be prepared in advance by leaving it in the refrigerator until requested.
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Fish in sweet and sour sauce is a real delicacy that can be easily prepared at home. In this case, both red and white fish are suitable, the main thing is to carefully remove the bones from it. This recipe is often found on the menus of Chinese restaurants. If the fish batter turns out to be too thick, you do not need to add water to it, just drive in one more egg.
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This sauce is slightly different from the traditional bechamel recipe, but these differences make it even more suitable for fish dishes. You won't need egg white in this dish, so you can use it in other recipes.
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Now you know how to make fish sauce according to a recipe with a photo. Bon Appetit!
Fish sauce is an important ingredient in a dish that makes it juicier and complements the flavor in a beneficial way. Some recipes are versatile, while others should only be used with a specific type of fish treat. How to choose the right and how to prepare a sauce for fish will help you understand simple recommendations from experienced chefs:
- If the recipe contains eggs, then it is better to use homemade ones. This will give the sauce a delicious yellow color;
- In the process of cooking the sauce in a saucepan, it must be constantly stirred to obtain a uniform consistency;
- Using the sauce, the fish itself should be practically not salted;
- It is better to take freshly squeezed lemon juice for the sauce. It will give a piquant sourness and remove excess fishy aroma;
- Cream or sour cream should be chosen fatter in order to achieve the desired consistency of the sauce.
Making a sauce that is tasty and suitable for a meal is a real culinary art. A well-chosen sauce gives you a new, unexpected and unusual flavor. The food can acquire additional juiciness or piquancy. Dairy-based sauce recipes have been known and popular for a long time. The combination of red fish flavor with cream sauce is a classic. Try to make this sauce yourself, find out more!
Any sauces are sold in the store, but cooked at home tastes better. And for such a delicacy as red fish, it is worth trying. The main ingredient is usually milk, sour cream or cream. Additional components can be very diverse: oil, 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 course. It is better to choose cream of medium fat content - about 20%. They will give a light, thin texture and soft creamy taste. By including any other ingredients in the creamy sauce, you can learn to modify the taste and get, again, creamy, but at the same time completely different in taste sauces: unleavened, spicy, sour or sweet. The addition of sour cream to the cream adds a slight sourness, but also softens the taste of the rest of the 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 options for 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.
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The sauce is ready. It remains only to put it in a saucepan and serve it to the table along with a fish dish. Bon Appetit!
1) About the benefits of red fish
There are some healthy fats that are found only in certain types of fish and seafood. Unsaturated fats, vitamins and amino acids found in red fish prevent:
In addition, fish is faster and easier to digest in the stomach than meat.
An interesting fact: experts say that sunburn on the beach is not as scary for those who often eat red fish, as for other sunbathers.
2) About popular representatives of red fish
These include:
3) About the methods of cooking red fish
When 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. Fish stewed in a slow cooker turns out great. The easiest way to serve fish is to simply fry it and drizzle with lemon juice. The taste of a fish dish always wins when served with a suitable sauce.
Dairy-based sauces go well with red fish, so there are tons of options. For example, the fish is excellent if stewed in a sauce consisting mainly of sour cream. You can prepare a savory meal by roasting salmon in a cream and mushroom sauce. Creamy cheese or milk sauce is perfect for fried red fish. Such dishes will delight you with sophistication and aroma, juiciness and tenderness of taste.
In general, whichever way you prefer to prepare red fish and sauce for it, keep in mind that the sauce should emphasize the taste of the dish, but in no way resonate with it.
We offer you a list of fairly simple recipes for sauces for fish dishes.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add salt to taste.
Fry a tablespoon of flour in a saucepan with the same amount of oil, dilute with two glasses of fish broth and cook for 7-10 minutes. Then add salt to the sauce, remove from heat, add lemon juice or diluted citric acid, a piece of butter, stir to combine the butter with the sauce, and strain.
For fish in brine, lemon juice and citric acid are replaced with cucumber brine (1-2 tablespoons).
Serve with steamed fish and fish in brine.
Peel the parsley and medium-sized onion, wash, chop finely and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dissolve the fried flour with roots with 2 glasses of fish broth, salt and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. spoon of butter, mix thoroughly and strain through a sieve or cheesecloth. Pour in white table wine and lemon juice, mix.
Serve with steamed fish.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add chopped parsley or dill and cook for another 5-10 minutes.
Melt the butter, add flour and onion and lightly brown. Pour in water or broth, add parsley, chervil and basil, as well as salt and vinegar and cook for 5 minutes over low heat. Add sour cream and bring to a boil.
Prepare white sauce, dilute with fish broth and milk. Let it boil well, rub through a sieve, add grated compressed sheep's cheese, mushrooms and sour cream stewed in butter.
The sauce does not need to be wiped through a sieve, but quickly and thoroughly rubbed with a spoon.
When preparing white fish sauce, add mushrooms, stewed until tender, and finely chopped into it before cooking.
Serve with boiled or stewed fish.
Prepare a thick white sauce. Before serving, add hot fish broth, mushroom aromatic juice, raw yolk and sour cream to it, warm it up without boiling, and serve immediately.
Dill can be easily sautéed with oil for 2-3 minutes. and set aside. Mix freshly boiled fish broth with lemon juice and cook for 15 minutes, drain. Combine dill, cream, fish broth and bring to a boil. Grind flour with butter and add to boiling broth, stirring occasionally, thicken. Salt and pepper.
Serve with boiled, stewed and fried fish.
Put chopped shallots in a saucepan, pour in vinegar, add salt and pepper to taste. Allow to evaporate until one quarter of the original volume remains. Remove from heat. Add butter, whisking the sauce. The sauce should come out white and slightly frothy.
Serve with boiled fish.
Fry flour in butter until golden brown. Pour the fish broth in a thin stream and bring to a boil, stirring constantly. Cook for 20 minutes. Remove from heat, season with salt, add citric acid and whipped cream.
Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix gently. You can add 1/4 cup fish stock if desired.
This sauce can be prepared with the addition of the main white sauce (200 g), cooked in fish broth, respectively, reducing the amount of butter (150 g).
Serve with stewed or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).
Peel carrots, parsley and onions (1/2 each), rinse, chop finely and fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Then add 1 tbsp. a spoonful of tomato paste, stir, dilute with 2 glasses of fish broth, salt and cook for 8-10 minutes over low heat. After that, remove the sauce from heat, put 1 tbsp. a spoonful of butter, mix until it is completely combined with the sauce and strain through a sieve.
Serve with boiled and steamed fish.
Chop parsley root and onions finely. Lightly fry in oil, then pour in dry grape wine, add bay leaves, peppercorns. Combine with tomato sauce, boil for 10-15 minutes. Remove from heat, fill with butter.
Serve with boiled and baked fish.
Fry the onion in fat. Add flour, pour in broth and mix thoroughly. Add lemon zest, mustard and parsley and cook for about 5 minutes. Remove the zest from the prepared sauce.
Sauté finely chopped onion and garlic in butter and fat removed from chicken broth, add flour, dilute with chicken broth, boil and set aside. Mix finely crushed nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Add this mixture to the prepared sauce and, stirring, heat, not bringing to a boil.
Pour portions of fried fish (sturgeon, pike perch, etc.) with this sauce.
Dry the flour lightly in a frying pan. Put hot flour in heated sour cream, stir thoroughly. Boil, season with salt and pepper.
Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add lightly fried chopped onions, sour cream, sauce like "South" and bring to a boil.
Prepare a white sauce from flour broth and broth (cook for 10-15 minutes), then add sour cream to it, boil for 3-5 minutes, strain and season with salt to taste.
Serve with chopped fish dishes, fried crucians and perches.
Prepare white sauce, add sour cream, salt and pepper, boil and strain.
Serve with hot baked dishes and chopped fish.
Peel the horseradish root, rinse, grate finely, put in a saucepan with heated oil, lightly fry, sprinkle with flour and heat. Add sour cream and broth, season with salt and boil.
Serve with hot and cold fish dishes and snacks.
Fry chopped onion and flour in butter. While stirring, pour in milk in small portions and cook the sauce for at least 5 minutes. Add a piece of butter to the sauce before serving.
Milk onion sauce is especially good with boiled or stewed flounder, halibut and sole. Can be served with other fish dishes.
Fry flour with fat, dilute with hot milk, cook for 10-15 minutes at a low boil, then salt and add pepper.
Melt butter, add flour and mix thoroughly. Pour in milk and fish broth. Boil. Add onion, thyme, salt and pepper. Mix the resulting sauce with sour cream and cheese and cook for 5 minutes.
Serve with hot fish dishes.
Gradually pour the fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula. After 5-7 minutes, pour in the boiled cream, add salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with crayfish oil and lemon juice or citric acid.
This sauce can be prepared without truffles. Serve with boiled and stewed fish.
Season the main white sauce, cooked with a broth of mussels, with raw egg yolks. After that add boiled mussels turned through a meat grinder. Heat the sauce to 70-80 ° С and serve with chopped parsley.
Serve with seafood dishes.
Take 50 oysters, separate from the shells and put on fire together with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 glasses (400 ml) of the main white fish sauce, boil until the desired thickness. Combine with 2 raw egg yolks and 100 g cream. Strain.
15 minutes before serving in a very hot sauce, put peeled oysters (only the fatty part of the oyster is used, and the dark rim is removed), a piece of butter, a little strained meat juice (from frying meat), a little chopped blanched parsley, lemon juice, pepper , slightly nutmeg color.
Steam under the lid until serving.
Bon Appetit!
Fried fish with gravy
Very tasty, juicy fish!
Composition: for 8-10 servings
Fish (sea bass fillet) - 5 plates;
Lemon - 0.5 pcs;
Flour - 3 tablespoons;
Salt;
Basil, oregano - pinch each;
for gravy(sauce):
Onions - 1 pc.;
Garlic - 1 clove;
Carrots - 1 pc. medium size;
Tomato paste (or sauce) - 1 tsp (or a small tomato);
Sugar - 1 tsp;
Water - 1 glass;
Flour - 2 tablespoons
Vegetable oil for frying
Fried sea bass while waiting for gravy
How to cook
Fish with sauce)
for sauce
Delicious fish hid under the sauce)
Cooking features and taste
The fish turns out to be very juicy, a delicious orange-red sauce liberally greases each piece of sea bass and the surrounding mashed potatoes (in my opinion, this is the most delicious side dish for such fish, although rice, buckwheat porridge, and pasta are also suitable).
You can read some tips on how to cook fried sea bass.
Enjoy your meal!
Good luck and bon appetit!
Sauces are the highlight of the dish. Often they are the ones that reveal all the shades of taste and aroma. White fish sauce recipes are multifaceted. Everyone chooses the one that suits him. 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 aromatic - and all this will help to carry out just the magic sauce. You can also cook different types of fish in gravy. They can be stewed or baked in sauce. Some options are cold.
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 plentifully put in the dish.
The creamy varieties are more favored by the French and Italians. However, do not limit yourself to any one delicacy. The fish goes well with a huge variety of recipes. White fish sauce is popular, but far from the only option.
The following ingredients go well with fillets, which can be used in sauces:
Conventionally, all types of sauces can be divided into three really huge groups. The first is tomato sauces. As the name suggests, it is based on tomatoes. It is red in color. Fillets of white fish in juice and hot peppers can decorate a festive table. In this case, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.
The second group is creamy options. This includes gravy based on sour cream, cream, milk, yoghurt and other fermented milk products. Here, the chef can also show his imagination. It is noteworthy that these types of sauces are prepared only in butter. Otherwise, it will not work out evenly, and its taste will be spoiled.
The green sauces group is probably the most interesting. Herbs are actively involved here. Even cilantro, simply stewed with broth, can be a great addition to a fish dish.
The recipe for white fish sauce requires the following ingredients:
First you need to peel the tomatoes. Simple boiling water will help to remove the skin from the fruit. To do this, cut the tomatoes crosswise, and then pour boiling water over them. 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 rubbing the fruit through a sieve. However, this is optional. The taste of the dish will not get any worse.
You need to add this ingredient when the fish is fried on both sides, but not yet ready. At this moment, it is poured with a mixture of tomatoes, hot peppers, oregano and black peppercorns. Cover, let it brew. Now the fish is soaked with tomato and spices.
If there is a problem with tomatoes, then they can be replaced with tomato juice or pasta. Although in this case, you should not salt the sauce, since in most of these products this ingredient is already included in the composition.
A more tender, no hot pepper option is also suitable for fish. It also needs tomato juice, onions, butter and a mixture such as basil, oregano. You can also use a ready-made spice.
Cut onions into thin half rings. A small piece of butter is dipped into a hot frying pan. You should wait for it to open. Now onions are fried on it, while the gas should be reduced so that the vegetable is browned and then stewed. Juice is poured here, spices are added to your taste.
When serving, a piece of fish is watered with this gravy. Alternatively, you can garnish it with a fresh basil leaf.
This type of gravy does not require many ingredients to make. You need butter, a teaspoon of flour, a glass of thick sour cream, dill. You can also add garlic if desired. The sauce should also be salted.
First, dissolve the butter in a frying pan. A piece weighing thirty grams is required. Flour is also put here. If the sour cream is less than 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 to the 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 as small as possible, and, if necessary, grate the garlic on a fine grater. After adding 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 it immediately in the sauce.
White gravy is perfect for this type of fillet. For example, a fried dish can be accompanied by a delicious mushroom sauce. For him you will need:
The recipe for white sauce for red fish is simple, although it seems rather complicated in terms of the composition of the ingredients. To begin with, 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 interfered with by 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, add ready-made sauce to the pan and simmer the dish for a couple of minutes.
You can also prepare the gravy without using a pan. This one is one of those. For him you need: grains and parsley - in a large bunch. It is also worth preparing garlic, allspice and peas. Everything should be crushed, preferably in a mortar. Before that, the greens are cut as small as possible. Then the mixture is diluted with olive oil and applied to the ready-made fish.
You can also add green basil, celery, cloves to this recipe. All spices are selected based on the chef's taste preferences.
To make a yogurt-based sauce, you need:
The real yogurt for this recipe should not drip off the spoon. Therefore, you need to choose just this option. If you cannot find such a product, then you can take plain yogurt and throw 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 small as possible and mix all this with yogurt. Juice from half a lemon is also added here. To the finished fish, fried or stewed, put a couple of tablespoons of this sauce. You can decorate each plate with another whole sprig of tarragon.
To prepare this recipe, you need to take:
Fish with white sauce in the oven is a really tasty and satisfying dish. First, place the fillet pieces on a greased baking sheet. The whole amount of cream is poured onto 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 yourself. So, green basil, tarragon, dried and fresh dill, lemon balm, oregano and coriander or cilantro go well with fish dishes.
Now cheese is rubbed onto a dish on a coarse grater. The treat is ready to bake. Thirty minutes later, you can have a delicious fish dish with a pleasant white sauce and cheese crust. Cooking times may vary depending on the type of fish.
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 shares. The berries are rubbed through a sieve, only 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, berries can be substituted using only one variety. All ingredients are heated on the stove, and when served, they are supplied with literally a drop of liquid honey. This sauce works well with fried fillets of any color.
Fish dishes are a tasty option for dinner. They are actively used even on a diet. Many people strive to diversify their menu. The easiest way to do this is with sauces. They usually require a minimum amount of ingredients. However, in most cases, a mixture of herbs and spices is indispensable.