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.

Ingredients:

• 200 ml of cream;
• 1 lemon;
• 2 tsp red caviar;
• Salt pepper.

Cooking method:

1. Pour the squash into a small saucepan and boil.
2. Grate the zest from half a lemon on a fine grater and add to the cream.
3. Season the contents of the pan with salt and pepper to taste.
4. Cook the sauce for another 5 minutes, stirring frequently.
5. Cool the creamy mass to room temperature.
6. Add 2 tablespoons of fresh lemon juice and red caviar to the sauce.
7. Mix all the ingredients well and serve.

Interesting from the network

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.

Ingredients:

• 3 eggs;
• 100 ml of fish broth;
• 250 ml cream;
• 1 tsp lemon juice;
• Nutmeg;
• Salt pepper.

Cooking method:

1. Separate the yolks from the whites, add cream to the yolks and beat everything with a whisk.
2. Add broth to the resulting mixture, mix well again.
3. Pour the sauce into a saucepan and heat over medium heat.
4. Add lemon juice and seasonings to taste.

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.

Ingredients:

• 300 g butter;
• 1 lemon;
• 5 eggs;
• 2 bunches of fresh herbs;
• Salt pepper.

Cooking method:

1. Hard-boiled eggs, peel and grind into crumbs.
2. Rinse the greens, dry and chop very finely with a knife.
3. Cut the lemon in half and squeeze the juice into a clean bowl.
4. Melt the butter in a frying pan and bring it to a boil.
5. Pour herbs and chopped eggs into boiling oil.
6. Add salt, pepper and lemon juice to the sauce, stir.
7. Cook the contents of the pan for another 3-4 minutes.
8. Cool the sauce to room temperature before serving.

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.

Ingredients:

• 1 kg of fish;
• 2 onions;
• 3 bell peppers;
• 2 eggs;
• 4 tbsp. l. flour;
• ½ tsp vinegar;
• 2 cloves of garlic;
• 2 tsp coriander;
• 1 can of canned pineapples;
• 1 tbsp. l. tomato paste;
• 1 ½ cups of water
• 1 tbsp. l. starch;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. soy sauce;
• Ginger root;
• Salt pepper.

Cooking method:

1. In one saucepan, combine vinegar, half a glass of water and pineapple juice from a jar.
2. Put the saucepan on the fire and bring the contents to a boil.
3. Dissolve the starch in the remaining glass of water, pour into the same saucepan.
4. Add sugar and, stirring constantly, bring the sauce until thick.
5. Cut the fish fillet into small pieces.
6. In a separate bowl, mix eggs and flour until smooth.
7. Dip the fillet in the resulting batter and fry in vegetable oil until golden brown.
8. Fry the chopped onion, ginger and garlic separately.
9. Coarsely chop the pineapples and bell peppers and add to the pan with onions.
10. Put pieces of fish in a common frying pan and let them soak for a while.
11. Pour everything with the prepared sauce and simmer the dish over medium heat for another 15-20 minutes.

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.

Ingredients:

• 600 g fish fillet;
• 50 g butter;
• 300 ml of milk;
• 130 g sour cream;
• 1 egg;
• 2 tbsp. l. flour;
• 50 g of hard cheese;
• Lemon;
• Salt pepper.

Cooking method:

1. Cut the fillet into portions and sprinkle with lemon juice.
2. Brush a baking dish with 2 tablespoons of butter and place the fish in it.
3. Put some more butter on top of the fillet.
4. Bake the fish at 180 degrees for 15 minutes.
5. Melt the remaining butter in a small saucepan.
6. Add flour and fry it a little, avoiding burning.
7. Pour milk into a saucepan, season with salt to taste and bring to a boil.
8. Remove the saucepan from heat, add a few drops of lemon juice.
9. Put sour cream and egg yolk in the sauce, mix thoroughly.
10. Pour the sauce over the fish fillets and add the grated cheese.
11. Bake the dish at the same temperature for another 15 minutes.

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!

Features of sauces for red fish

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.

Creamy sour cream sauce recipe

Ingredients:

• cream - ½ cup;
• sour cream - ½ cup;
• water - 100 ml;
• dill or parsley greens - to your taste;
• garlic - 1 clove (without garlic);
• salt - to your taste.

Preparation:

1. Chop the herbs.
2. Pass the garlic through a garlic press.
3. Put cream and sour cream in a small saucepan, pour in water, add salt, garlic and herbs. Mix everything well.
4. Put the saucepan on the fire and boil. Remove from heat.

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!

On a note

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:

• the development of atherosclerosis;
• exceeding normal cholesterol levels;
• the occurrence of high blood pressure;
• decreased immunity;
• increased levels of toxins;
• increased blood sugar;
• the onset of a state of depression.

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:

• salmon;
• salmon;
• trout;
• pink salmon;
• chum.

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.

Sauce variations

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.

Simple fish sauce

• 300-400 ml of water or fish broth,
• 1 tbsp. spoonful of fat
• 1 st. a spoonful of wheat flour
• salt to taste.

Fry flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add salt to taste.

White fish sauce

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.

Hot white wine sauce for fish

• 400 ml fish broth,
• 1 parsley root
• 1 head of onion,
• 1 st. a spoonful of wheat flour
• 1 egg (yolk),
• 1-2 tbsp. tablespoons of white table wine,
• lemon juice,
• butter,
• salt to taste.

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.

Fish sauce with parsley and dill

• 300-400 ml of fish broth,
• 1 st. spoonful of fat
• 1 st. a spoonful of wheat flour
• 3 st. spoons of chopped parsley or dill,
• salt to taste.

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.

Herb sauce

• 160 ml of water or broth,
• 50 g butter
• 80 g wheat flour
• 1 st. a spoonful of finely chopped onions,
• 1 teaspoon finely chopped parsley,
• 1/2 teaspoon finely chopped chervil
• 1 teaspoon finely chopped basil,
• 1 st. a spoonful of vinegar
• 80 g sour cream,
• 1/2 teaspoon of salt.

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.

Fish sauce with sheep cheese

• White sauce,
• 100 g of compressed sheep cheese
• 200 g of fresh mushrooms,
• 3-4 st. spoons of sour cream,
• 1 st. a spoonful of butter.

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.

Steamed fish sauce with mushrooms

• 450 ml of white fish sauce, cooked in concentrated fish broth (broth from steaming fish or steaming it),
• 35 g butter
• 50 g of champignons or fresh porcini mushrooms,
• lemon or citric acid.

When preparing white fish sauce, add mushrooms, stewed until tender, and finely chopped into it before cooking.

Serve with boiled or stewed fish.

Norman sauce

• 350 g of white sauce in meat broth,
• 100 ml of fish broth,
• 100 g of mushroom aromatic juice,
• 1 egg (yolk),
• 90 g sour cream.

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.

Swedish sauce

• 300 ml of fish broth,
• 1-1.5 st. tablespoons of wheat flour,
• 400 g cream
• 1 st. a spoonful of butter
• 1 bunch of finely chopped dill
• ground red pepper,
• salt to taste.

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.

White butter sauce for fish

• 75 g butter
• 30 g shallots,
• 150 ml vinegar
• ground black pepper,
• salt to taste.

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.

Velvety sauce

• 6 st. tablespoons of butter,
• 3 st. tablespoons of wheat flour,
• 800 ml fish broth,
• 150 g cream
• lemon acid,
• salt to taste.

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.

Polish sauce (butter and egg)

• 350 g butter
• 4 hard-boiled eggs
• 1 tsp lemon juice
• parsley,
• salt to taste.

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).

Tomato sauce for fish

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.

Tomato fish sauce with vegetables

• 300 g basic tomato fish sauce,
• 100 ml of white grape wine,
• 1 parsley root
• 2 onions,
• 1.5 tbsp. tablespoons of butter
• 3-5 peas of pepper,
• Bay leaf.

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.

Mustard sauce

• 200-300ml fish broth,
• 1 teaspoon of finely chopped onions,
• 3 st. spoons of fat
• 3 st. tablespoons of wheat flour,
• a slice of lemon zest,
• 3-4 st. tablespoons of dry mustard,
• some chopped parsley.

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.

Hot nut sauce for fish

• 100 g butter
• 300 g of walnut kernels,
• 250 g onions
• 30 g wheat flour
• 5 eggs (yolks),
• 25 g garlic
• 100 ml of wine vinegar,
• 4 carnation buds,
• 1/2 teaspoon cinnamon
• 1 tsp (no top) ground red pepper,
• 2 bay leaves
• a little saffron,
• 25 g fresh herbs
• 2 g dried herbs
• 20 g of salt.

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.

Sour cream sauce for fish

• 200 g sour cream,
• 1/2 spoonful of wheat flour
• ground black pepper and salt to taste.

Dry the flour lightly in a frying pan. Put hot flour in heated sour cream, stir thoroughly. Boil, season with salt and pepper.

Sour cream sauce with onions for fish dishes

• 300-400 ml of fish broth or water,
• 2 st. spoons of fat
• 1 st. a spoonful of wheat flour
• 1-2 heads of onions,
• 100 g sour cream
• 1/2 teaspoon of "Yuzhny" -type sauce,
• salt to taste.

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.

Sour cream sauce with fish broth (option 1)

• 500 ml of strong fish broth,
• 400-600 g sour cream,
• 50-80 g wheat flour
• salt to taste.

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.

Sour cream sauce with fish broth (option 2)

• 200 g white fish sauce
• 100 g sour cream
• ground black pepper and salt to taste

Prepare white sauce, add sour cream, salt and pepper, boil and strain.

Serve with hot baked dishes and chopped fish.

Sour cream sauce with horseradish in fish broth

• 200 g sour cream,
• 2 horseradish roots,
• 200 ml fish broth,
• 1 st. a spoonful of butter and wheat flour,
• salt to taste.

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.

Onion sauce with milk

• 400 ml milk mixed with cream
• 4-b Art. tablespoons of chopped onions,
• 2-3 st. tablespoons of butter
• 2 st. tablespoons of wheat flour,
• ground black pepper,
• salt to taste.

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.

Milk sauce for fish

• 300 ml of milk
• 1 st. spoonful of fat
• 2 st. tablespoons of wheat flour,
• pepper, salt to taste.

Fry flour with fat, dilute with hot milk, cook for 10-15 minutes at a low boil, then salt and add pepper.

Mornay sauce

• 200 ml fish broth,
• 3 tbsp. tablespoons of butter
• 2 tbsp. tablespoons of wheat flour,
• 150 ml of milk
• 50 g sour cream
• 50 g grated Parmesan cheese,
• 1 pinch thyme
• some finely chopped onions,
• pepper, salt to taste.

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.

Milk sauce with crayfish oil

• 300 g milk sauce
• 500 ml of fish broth,
• 150 g cream
• 100 g of crayfish oil
• 150 g truffles
• 1 lemon
• ground red pepper.

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.

White sauce with mussels

• 900 g basic fish white sauce,
• 200 g mussels
• 4 eggs (yolks),
• 1/2 lemon
• 50 g butter
• 30 g parsley.

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.

Oyster Sauce (Old Recipe)

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

1. defrost fish, squeeze carcasses or blot with a napkin. Cut each plate into 2-3 pieces. Sprinkle generously with lemon, salt and sprinkle with dry herbs. Let stand for 5-10 minutes. Drain excess juice and water;
2. distribute flour on a flat plate. Dip the first portion of fish pieces in flour;
3. Heat a frying pan with oil. Put the breaded sea bass in it and quickly fry on 2 sides over medium (or slightly more intense) heat until tender and put the fried fish in a saucepan.

Fish with sauce)

for sauce

1. chop the onion into small pieces, chop the garlic into slices. Grate the carrots on a coarse grater.
2. pour vegetable oil into the pan (1 cm layer), heat;
3. add onion and garlic and fry over medium heat until softened (as the first onion-garlic aroma appears);
4. add carrots. Fry until the carrots soften, stirring occasionally. Salt and sweeten. Sprinkle with herbs (optional);
5. Slowly pour the flour with cool water. Mix well;
6. pour the flour dressing into the vegetables in a thin stream, stirring the contents of the pan continuously. As the sauce thickens, pour over the fish, cover and simmer over low heat for 5 minutes.

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.

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 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:

• 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 and allspice;
• natural yogurt, cream and fatty sour cream;
• tomatoes and peppers.

Varieties of sauces: tomato, green and cream

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.

Spicy tomato option

The recipe for white fish sauce requires the following ingredients:

• Tomatoes - depending on the amount of fish;
• Oregano - dry, a couple of pinches;
• Peppercorns - one per piece of fish;
• Chili pepper - to taste;
• Salt.

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.

Mild tomato sauce for fish

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.

Sour cream recipe: white fish sauce

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.

Creamy recipes for red fish

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:

• cream;
• onion;
• some flour;
• Champignon;
• 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 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.

Green sauce for fish. No boiling required

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.

White sauce: a step by step recipe

To make a yogurt-based sauce, you need:

• 100 ml thick yogurt, Greek, no additives;
• half a lemon;
• a tablespoon of capers;
• one clove of garlic;
• tarragon - several branches;
• black pepper;
• salt.

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.

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, 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.

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 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.