The best sauces for fish. Fish sauce with sour cream

Preparing a tasty and suitable sauce for a dish is a real culinary art. A well-chosen sauce makes you feel a new, unexpected and unusual shade of taste. The dish may acquire additional juiciness or piquancy. Dairy based sauce recipes are famous and popular for a long time. The combination of the taste of red fish with cream sauce is a classic. Try making this sauce yourself, find out more!

Features of sauces for red fish

Any sauces are sold in the store, but homemade ones are tastier. And for such a delicacy as red fish, it is worth trying. Milk, sour cream or cream is usually used as the main component. Additional components can be very diverse: butter, 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 dish. Cream is better to choose medium fat content - about 20%. They will give a light, thin texture and soft creamy taste. Including cream sauce any other ingredients, you can learn to modify the taste and get, again, creamy, but at the same time sauces that are completely different in taste: fresh, spicy, sour or sweet. Adding sour cream to cream gives a slight sourness, but also softens the taste of other 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.

fish sauces there are at least a hundred options. 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.

cream sauce recipe

Ingredients:

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

Cooking:

1. Chop up the greens.
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 pot on the fire and boil. Remove from fire.

The sauce is ready. It remains only to put it in a gravy boat 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 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;
• excess of normal cholesterol levels;
• the occurrence of high blood pressure;
• decrease in immunity;
• increased levels of toxins;
• increase in blood sugar;
• occurrence of depression.

In addition, fish is faster and easier to digest in the stomach than meat.

An interesting fact: experts say that those who often eat red fish, sunburn on the beach are not as scary as other sunbathers.

2) About popular representatives of red fish

These include:

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

3) About methods of cooking red fish

Properly cooked red fish tastes great. It can be fried, baked, stewed, boiled, grilled. Boiled fish has a fairly bland taste, but it is diet dish. Perfectly obtained fish stewed in a slow cooker. Most easy way serving fish - just fry it and sprinkle with lemon juice. The taste of a fish dish always wins if served with the right sauce.

Sauce Variations

Dairy-based sauces go great with red fish, so there are plenty of options. For example, fish turns out excellent if it is stewed in a sauce consisting mainly of sour cream. You can cook a savory dish by baking salmon in a sauce of cream and mushrooms. Grilled red fish goes well with cream cheese or milk sauce. Such dishes will please you with refinement and aroma, juiciness and tenderness of taste.

In general, whichever way you prefer to cook red fish and sauce for it, keep in mind that the sauce should emphasize the taste of the dish, but in no case resonate with it.

The sauce added to the fish allows you to muffle the not very pleasant specific taste that is present in some types of fish, for example, cod, catfish, pike. Or, conversely, emphasize noble taste valuable species - salmon, sturgeon, trout. The sauce is served with boiled, fried, baked fish, as well as appetizers, salads, aspic. If the fish is fatty, it is better to choose sour sauces, which include cucumber pickle, wine or vinegar. They will help make the taste of the dish less cloying. Sauces containing butter, cream, sour cream are suitable for lean fish varieties.

Any sauce can be easily bought at the store. But cooked with your own hands, it will still be tastier, so you can treat yourself and your household to homemade delights. The main component is most often fish broth, milk, sour cream or cream. Additional Ingredients can be very diverse - hell, tomato paste, oil, vinegar, wine, eggs, mushrooms, roots. If the composition includes garlic, spices or spices, they are added in very small quantities so as not to interrupt the taste of the main dish. There are at least a hundred fish sauces. We have presented recipes with the most available products And simple ways cooking at home.

Sauces for fish - food preparation

If the sauce contains parsley roots, carrots or onions, they must be sautéed. Oil and fat have the ability to retain aromatic substances. At heat treatment without roasting, they will quickly evaporate with water vapor. If flour is present in the sauce, it must be fried alone or with the addition of oil. It is fried until golden or brown, depending on the recipe. Flour is needed to give the sauce thick consistency, color changes, taste adjustments.

Sauces for fish best recipes

Recipe 1: Potato Fish Sauce

Unusual Ingredient in this recipe is the potato, which acts as the basis of the sauce. Sharpness and sharpness are given by garlic and white vinegar. Very good to serve such a delicious sauce to river fish, especially carp or burbot. It would be desirable to find wine vinegar, but if it is not available, replace it with lemon juice, dry white wine or regular 6% table vinegar.

Ingredients: 3 medium potatoes, 5-6 tablespoons of vegetable oil, 4-5 not very large cloves of garlic, salt, white wine vinegar - 1 tablespoon.

Cooking method

Boil the potatoes in the usual way- in the skin. Peel, crush with a crush, and preferably with a blender. Add chopped garlic and all other ingredients. Salt at the end.

Recipe 2: Caribbean Fish Sauce

We can say that this is an express recipe, because. The sauce is ready in five minutes. Suitable not only for fish, but also for shrimp and squid. Rum can be replaced with other spirits - cognac, sherry, whiskey. To make the sauce less caloric, mayonnaise should be replaced with yogurt.

Cooking method

Squeeze juice from half an orange, one and a half tablespoons will be enough. Mix in mayonnaise, ketchup, rum. Taste and add salt and pepper to taste. You can experiment a little, and if there is Tabasco sauce in the house, add a few drops.

Recipe 3: Sour cream sauce with garlic for fish

Another sauce that does not need to be cooked. It is very tasty, suitable for any fish, especially fried. Cucumbers are better to take salted or pickled, because. need natural sourness. In extreme cases, you can cut the pickled cucumber.

Ingredients: 200ml sour cream, 2 hard-boiled eggs, garlic clove, salt, pepper, pickle.

Cooking method

Cucumber very finely chop or grate. You can grate half of the cucumber, crumble the second.

Grind the garlic and eggs: on a grater, finely chop with a knife or crush with a pestle. Mix everything with sour cream, salt, add pepper.

Recipe 4: Fish Salsa Sauce

Don't have to go to Mexico to try mexican sauce. Cook it at home. Missing products can be bought at the nearest supermarket around the corner. Used seasonally fresh strawberries, in winter - you can take frozen or replace strawberries with kiwi fruit or feijoa.

Ingredients: 1 large tomato, a bunch of cilantro or parsley, 1 medium onion, 5 strawberries (replacement - 1 kiwi or feijoa), salt, balsamic vinegar- 1 teaspoon, l., pepper, vegetable oil (olive, sunflower) - 3 tablespoons.

Cooking method

Finely chop the greens. Remove the peel from the tomato (scald it with boiling water and remove the skin). Chop the tomatoes and strawberries into small cubes. Also chop the onion. If kiwi is used instead of strawberries, it can be grated. Mix the chopped ingredients with the rest of the ingredients according to the recipe and let the sauce brew for about an hour.

Recipe 5: White sauce for fish

When it comes to gravy and fish seasoning, the classic white sauce is simply irresistible. Recipe borrowed from french cuisine, but it is quite simple to make it, because it is suitable for cooking at home. Lemon juice can be replaced with table vinegar 6%.

Ingredients: fish broth (you can dilute the cube) - 0.5l, butter- 60g (30g + 30g), flour - 40g, 1 egg yolk, salt, ½ lemon.

Cooking method

Dissolve 30 g of butter, pour in the flour and overcook it slightly. Remove from heat and pour in cold broth. Mix, make sure there are no lumps. Salt, pepper, add yolk. Mix again. Instead of a spoon, it is convenient to use a regular whisk for whipping. Return the sauce to the stove and stir until it comes to a boil. Do not boil, immediately remove from heat. When the mass cools down a little, add another 30 g of oil and squeeze an incomplete spoonful of juice from the lemon. Acid must always be injected carefully. In order not to overdo it, it is better to add not the whole portion, but half. After all taste preferences everyone is different. Then taste the sauce, and if it seems that the sourness is not enough, add more.

- To obtain rich broth for sauce, it is better to use not fillets, but fins, tails, skin or head of fish.

- If you are going to prepare a sauce with the addition of spices and herbs, you must remember that dill, saffron, and paprika go well with salmon. TO river trout basil is suitable, for red mullet - dill and saffron. Better to add carp Bay leaf, parsley and celery.

07.04.2018

Dietitians strongly recommend including fish fillet to your menu. Seafood should be on our table at least once a week. Fish is not only a source of phosphorus and iodine, but also a number of other useful micro and macro elements. To make the dish perfect, you need to be able to prepare the sauce for baking fish in the oven.

Usually this sauce is prepared for lasagna or Italian pasta, but many cooks use Bechamel for fish dishes. If you like to bake fish fillets in the oven, then you can’t do without sauce.

The easiest option is tomato paste diluted with water. Can you add it to these sauces? vegetable stew. Great option will be sour cream or mayonnaise. Fish baked in this sauce is juicy and fragrant.

If you want a change, make a white sauce for roasting fish in the oven. We will prepare it according to the traditional recipe.

Compound:

• 40-50 g butter;
• 3 art. l. flour of the highest grade;
• a pinch of salt and nutmeg;
• 0.6 l of pasteurized cow's milk.

Cooking:

1. Let's start preparing the sauce by preparing the products indicated in the recipe.
   
2. It is advisable to get the oil out of the refrigerator in advance so that it softens.
3. In the saucepan in which we will prepare the sauce, spread the butter, cut into pieces.
   


4. When the oil mixture reaches uniform consistency, add flour.
   
5. Be sure to sift it, removing lumps. When adding flour, mix the sauce with a whisk.
6. Boil the sauce for a few minutes, stirring constantly. The flour will fry and acquire a rich golden hue.
   
7. After a couple of minutes, pour in a thin stream of pasteurized cow's milk.


8. We continue to cook the sauce until the desired density, it should turn white and acquire an ideal uniform consistency.
   
9. IN ready sauce add a pinch of ground nutmeg and fine-grained salt.
10. The sauce is ready, and it can be used for baking fish.

Many gourmets love culinary experiments. Not every sauce will favorably emphasize the taste of fish dishes. In order not to fail, use time-tested recipes. The so-called white sauce is very popular with chefs. To prepare it, you need horseradish root.

Compound:

• 100 g of sour cream with any percentage of fat content;
• granulated sugar, salt;
• freshly squeezed lemon juice;
• 100-150 g of horseradish root;
• some filtered water.

Cooking:

1. We start, as usual, with the preparation of the products indicated in the recipe.
   
2. Exact amount of water, freshly squeezed lemon juice, salt and granulated sugar are not indicated in the recipe, since we will add them based on our taste preferences.
3. One lemon is enough for us. Pay Special attention on the root of horseradish when choosing. It should be fresh and dense.
   



4. We shift the chopped horseradish root into a blender container and grind it at maximum speed until a mass of a homogeneous consistency is obtained.
   
5. Now we need ice water. Add sugar and salt to it, taste it.
   
6. Little by little, we begin to pour ice water into horseradish.
   
7. Add liquid until the mass becomes wet.
8. Now it's time to pour in the freshly squeezed lemon juice.
   
9. We mix everything well, the mass turns out to be liquidish.
   
10. This sauce can be used for baking fish or served as an addition to an already prepared dish.

Learning to cook delicacies

Red fish in culinary circles is called royal. Therefore, the sauce for baking red fish in the oven should be truly royal. We suggest you take note of this recipe.

Compound:

• cream with any percentage of fat content - 150 ml;
• 10 ml freshly squeezed lemon juice;
• 40 g butter;
• white pepper, salt;
• white dry wine- 50 ml.

Cooking:

1. We put a saucepan or pan on the stove and pour the wine.
2. Bring the wine to a boil over moderate heat.
3. Then we introduce a thin stream of cream and constantly mix.
4. Add freshly squeezed lemon juice, white pepper and a pinch of salt.
5. Boil for a few minutes until thickened.
6. Remove sauce from stove and add softened butter.
7. Once again, mix everything well.
8. This sauce can be supplemented with herbs, olives or capers.

Universal Sauce

You can make a sauce that keeps for a long time in the refrigerator. And by the way, you can add it not only to fish dishes. Honey mustard sauce helps to reveal true taste meat and vegetable dishes.

Compound:

• refined vegetable oil - 2 tbsp. l.;
• 1 st. l. freshly squeezed lemon juice;
• liquid honey - 2 tbsp. l.;
• mustard - 2 tbsp. l.;
• 2 pcs. garlic cloves.

Cooking:

1. Making this sauce is easy.
2. We combine in a convenient dish all the ingredients indicated in the recipe.
3. We clean the garlic cloves and pass under the press.
4. Add the garlic mass to the rest of the ingredients and stir everything.
5. Take a whisk or mixer and beat until a homogeneous mass is obtained.
6. Store the sauce in a glass, hermetically sealed container.

The perfect accompaniment to seafood

This sauce is also called universal by culinary specialists, since it can be used not only for baking fish, but also for preparing cold seafood appetizers. Try it and you will definitely like it.

Compound:

• 100 ml of refined olive oil;
• 1 lemon;
• 2 pcs. garlic cloves;
• ¼ tsp coriander;
• ¼ tsp ground pepper Chile.

Cooking:

1. Pour refined olive oil into a bowl.
2. Adding ground coriander and red chili. Mix everything thoroughly.
3. Grind the garlic cloves under pressure, and squeeze the juice from the lemon.
4. Add these ingredients to refined oil and stir.
5. The sauce is ready. It can be used as a marinade before roasting fish fillets.

Fish dishes for many housewives turn into a headache. Alas, this product causes ambiguous emotions in many people, but it is necessary to eat it. Fish contains phosphorus, iodine, a number of vitamins and amino acids, without which the full functioning of the body is impossible. Often women complain: “I bake this pike for two hours, fry cutlets and fillets in batter, and in response - disapproval!”. If the situation is familiar, use the trick: refer to the fish sauce recipes. By the way, treat yourself to gas stations for fish dishes so can gourmets who appreciate the taste of this wonderful product not only in sandwiches with red caviar.

What kind of sauce for fish dishes to cook? This is probably the first question that comes to mind. The answer is pretty easy: it all depends on how you plan to cook the fish. For example, the sauce for fish in batter is best, according to professionals, to make it thicker, but liquid gravy is also suitable for baked fish. Your and your household's taste preferences are of great importance, allowing you to use certain ingredients. In a word, the choice is huge - and therefore we offer recipes for cooking three classic sauces for fish in any form.

Perfect Thursday

Remember how once in every dining room in the city on Thursdays only fish dishes were served? As an appetizer - pickled herring with onions, for the first - fish soup, and on the second - fish cutlets. The hot dish was always served with a side dish of vegetables or potatoes and various sauces for fish. Such mandatory use of the product and the imposed rules seemed unfair, but on the other hand, in the diet of each person there was a product containing a whole set of unique useful substances. Think about how often you eat fish today?

To prepare any dish at home, it is recommended to prepare a delicious sauce. You can decide on its type after a decision is made on the method of cooking fish.

As a sauce for fish in batter, a mayonnaise base or sour cream is usually used; creamy gravy with lemon is great for boiled or steamed fish. Sauce for mackerel can be a mixture of vegetable oils with herbs.

Fried fish

You can fry fish in batter in different ways: someone prepares a full-fledged batter with the addition of eggs, while someone prefers to just fry it in flour. In both cases, each piece acquires a crispy juicy crust.

Ideal dressing for baked fish or fried - mayonnaise sauce with pickled cucumbers and fresh herbs. Spicy gravy perfectly emphasizes the taste of fried fish, suitable for both ordinary pollock and more expensive varieties.

It is easy to prepare and, most importantly, fast. In addition, this the best sauce for baking fish.

You will need:

• Mayonnaise - 250 ml
• Sour cream 20% - 150 ml
• Pickled cucumbers - 3 pieces
• Dill, fresh - 1 medium bunch
• Parsley, fresh - 1 medium bunch
• Basil, fresh - 2-3 sprigs
• Lemon zest - 1 teaspoon
• Salt - to taste

Servings - 4

Cooking time - 20 minutes

Cooking:

1. Pickled cucumbers in sauce for herring or mackerel are crushed with a knife. Fresh herbs must be washed in water, then finely chopped. All the ingredients are mixed together in a deep bowl, seasoned with salt and black pepper. Then, in the sauce for pollock and other fried fish, lemon peel, all the ingredients are stirred again.
2. Mayonnaise with sour cream is laid out in another bowl. Sour cream must be oily, because fat-free product too sour. The ingredients are whisked together. When the mass is ready, it is poured into a bowl of cucumbers. Gently mix the sauce for baked fish with a spoon, then cover the container with cling film and refrigerate for half an hour. After this time, the sauce for fish in batter can be served at the table!
3. Mayonnaise sauce is suitable for fried fish - and not only in batter. This may also be fish cakes, sticks or variety of snacks. Filed with potato side dish- mashed potatoes or boiled potatoes - they will turn out very appetizing. delicious sauce to fish can be included in the recipe for oven-baked fish - directly in the cooking process or for a separate serving.

Fish boiled

Usually this cooking method is chosen for various varieties of oily red fish. It is considered the most useful, and so it is possible to preserve all the nutrients as much as possible.

Dressings for red fish cooked in a double boiler have a light texture and low calorie content. The most popular option is yogurt-based gravy.

You will need:

• Creamy yogurt - 300 ml
• Cilantro, fresh - 1 small bunch
• Garlic - 3 cloves
• Lime juice - 1 tablespoon
• Balsamic Vinegar - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste

Servings - 4

Cooking:

1. Fresh herbs (by the way, not only the types indicated in the recipe can be added to the sauce) are finely chopped. Herbs are laid out in a bowl; minced garlic is added to them. The mixture must be seasoned with salt and lightly kneaded with a fork. Lime juice, vinegar and olive oil. Everything is mixed and infused for 5 minutes.
2. The preparation of steamed fish sauce is completed by adding creamy yogurt without flavor additives. The dressing is stirred, and then poured into a blender and whipped. The finished gravy will have a delicious creamy green hue.
3. This sauce is served with red fish, steamed or boiled with bay leaf and pepper. Lemon slices can be served with the sauce for boiled fish, which will enhance its taste, and hence the taste of the dish itself.

Salted fish

A special place among fish snacks occupied by salted and pickled, as well as sauce recipes for fish prepared in this way. They can be purchased at ready-made in any store: here and herring in mayonnaise or wine sauce, And various varieties red fish, and anchovies ... In a word, for every taste and color.

However, these products often contain preservatives, flavor enhancers, and other not-too-pleasant ingredients. Therefore, it is better to prepare your own gravy for fish, using vegetable oils, fresh and dried herbs.

You will need:

• Sunflower oil - 4 tablespoons
• Olive oil - 2 tablespoons
• Rosemary, dried - 1 tablespoon
• Coriander, seeds - a pinch
• Parsley, fresh - 1 small bunch
• Mint, fresh - 3-4 leaves
• Black pepper, ground - to taste

Servings - 4

Cooking time - 15 minutes

Cooking:

1. Chop fresh mint and parsley and place in a small bowl. Coriander seeds and dried rosemary leaves are added to the green mixture. The mass is seasoned with black pepper, and then poured with oils. The dressing is stirred and infused for half an hour. Ready gravy used for the final stage of marinating and salting fish or for serving.
2. It is permissible to include a variety of herbs in the composition of the sauce, as well as lemon, orange or lime juice. The oil mixture perfectly softens the fish, and is also indispensable in cases where the product was initially oversalted. The sauce will do for any variety of salted or pickled fish. Thus, you can cook delicious fragrant herring, mackerel, salmon and serve it with fresh puree from potatoes.

A simple sauce for any fish dishes guarantees smiles on the faces of all households. It could be sour cream sauce for fish in the oven, butter sauce for a herring appetizer with onions or light creamy dressing To boiled fish. Using minimum set ingredients, many of which are also very healthy, you can create a unique addition to lunch or dinner. And it doesn't matter if you plan to fry fresh fillet, steamed, or it is already completely baked in the oven - with sauces, each of these dishes will enchant even the most capricious gourmets who are skeptical about fish in general.

Knowing how to prepare fish sauce, you will always be sure that your guests and household members will not leave the table hungry. Therefore, fish sauce, recipes, of which there are many, are definitely worth adopting. Cook with pleasure and enjoy delicious food!

Bon appetit!

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Fried fish with gravy

Very tasty, juicy fish!

Compound: for 8-10 servings

Fish (fillet sea ​​bass) - 5 records;
Lemon - 0.5 pcs;
Flour - 3 tablespoons;
Salt;
Basil, oregano - a pinch each;

for gravy(sauce):

Onion - 1 pc.;
Garlic - 1 clove;
Carrot - 1 pc. medium size;
Tomato paste (or sauce) - 1 tsp (or a small tomato);

Sugar - 1 tsp;
Water - 1 glass;
Flour - 2 tbsp.

Vegetable oil for frying

Grilled sea bass waiting for gravy

How to cook

1. Thaw the fish, squeeze the 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 5-10 minutes. Drain excess juice and water;
2. Spread the flour on a flat plate. Roll in flour the first portion of fish pieces;
3. heat up a frying pan with oil. Put breaded sea bass into it and quickly fry on 2 sides over medium (or slightly more intense) heat until cooked and lay out fried fish into a saucepan.

Fish with sauce

for sauce

1. chop onion - small pieces, garlic - plates. Grate carrots on a coarse grater.
2. pour the pan vegetable oil(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. Salt and sweeten. To sprinkle herbs(optional);
5. Slowly pour the flour into cold water. Mix well;
6. pour the flour dressing into the vegetables in a thin stream, constantly stirring the contents of the pan. As the sauce thickens, pour it over the fish, cover with a lid and simmer over low heat for 5 minutes.

Delicious fish hidden under the sauce)

Features of preparation and taste

The fish turns out very juicy, delicious orange-red sauce generously lubricates each piece of sea bass and its surroundings. mashed potatoes(I think this is the most delicious side dish for such a fish, although both rice and buckwheat, and pasta).

You can read tips on cooking fried sea bass.

Enjoy your meal!

Good luck and bon appetit!