Prepare gravy for fish. How to cook a delicious sauce for fish from milk, herbs, cream? Recipes for Polish, fish, mayonnaise sauce for fish

Preparing a delicious 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 have been known 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 a soft creamy taste. By including any other ingredients in the creamy sauce, you can learn how to modify the taste and get, again, creamy, but at the same time completely different sauces 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.

There are at least a hundred varieties of 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.

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 are not as afraid of sunburn on the beach 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 rather bland taste, but it is a dietary dish. Perfectly obtained fish stewed in a slow cooker. The easiest way to serve fish is to simply fry it and drizzle 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. Fried red fish goes well with cheese and cream 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.

How to make an already tasty and fragrant fish even better? Of course, add sauce to it. It is he who will turn a simple dish into a masterpiece, eliminate the not always pleasant fishy smell and complement the taste of the dish. Now we will tell you a few recipes for making delicious sauces for fish.

White sauce for fish - recipe

Ingredients:

• egg yolks - 3 pcs.;
• fish broth - 100 g;
• cream - 250 ml;
• lemon juice - 1 teaspoon;
• salt, nutmeg - to taste.

Cooking

Add the egg yolks to the cream and beat. Then slowly pour in the fish broth, mix and put on fire, heat the sauce, but do not boil. Then add lemon juice, salt, nutmeg.

Milk sauce for fish

Ingredients:

• milk - 2 cups;
• flour - 2 tbsp. spoons;
• butter - 2 tbsp. spoons;
• salt - to taste.

Cooking

Melt the butter in a frying pan, slowly pour the flour into it, mix so that there are no lumps. After that, pour in the milk and bring the sauce to a boil, add salt to taste and boil for 5 minutes. Then cool the sauce and serve to the fish. According to this recipe, it will turn out to be of medium density, but if you want to get a more liquid sauce in the likeness of gravy, then it will be enough to take 1 tablespoon of flour and 1 tablespoon of butter.

Creamy sauce for fish - recipe

Ingredients:

• cream 33% fat - 150 ml;
• butter - 40 g;
• lemon juice - 10 g.

Cooking

Mix the cream with lemon juice, evaporate them over low heat. The mass should decrease in volume by 1/3. After that, add the chilled butter and let the sauce cool.

Alternatively, lemon juice can be replaced with dry white wine. And various fillers can be added to the languishing sauce: grated ginger, chopped olives, capers, and even pickled or pickled cucumber. But here it is important not to overdo it, because the sauce should complement the taste of the fish, and not kill it. You can slightly diversify the taste of both the sauce and the dish by preparing

Garlic sauce for fish

Ingredients:

• olive mayonnaise - 100 g;
• mozzarella cheese - 50 g;
• sour cream - 100 g;
• garlic - 2-3 cloves.

Cooking

Sauce for fish with sour cream

Ingredients:

• sour cream - 1 cup;
• flour - 50 g;
• butter - 50 g;
• salt, spices - to taste.

Cooking

First, fry the flour in a dry frying pan. When it acquires a golden color, turn off the fire, cool the flour a little, and then add butter, salt, spices and slowly introduce sour cream. Mix everything well, bring to a boil and boil for about 5 minutes over low heat. Then stir the sauce well again and strain. If desired, you can also add chopped garlic and herbs. In this case, it will already be sour cream and garlic sauce for fish.

Yogurt fish sauce

Ingredients:

• natural unsweetened yogurt - 150 ml;
• dill - 1 bunch;
• lemon - 1 pc.;
• garlic - 2 cloves.

Cooking

Finely chop the dill, squeeze the juice from the lemon, pass the garlic through a press. We mix all the ingredients with yogurt, if desired, you can still add salt. Let the sauce brew and serve.

Creamy caviar sauce for fish

Ingredients:

Cooking

Peel the zest from half a lemon, rub it on a fine grater, and squeeze the juice from the core. Pour the cream into a saucepan, bring it to a boil, add the chopped zest, lemon juice and juice to taste. Slightly evaporate the mass so that the sauce thickens. Then we cool the sauce, add lemon juice, and at the very end add caviar. It is important not to put it in hot sauce, otherwise it will boil, become hard, and the sauce will be spoiled.

Sauces are the highlight of the dish. Often it is they who reveal all the shades of taste, aroma. Sauce recipes for white fish are multifaceted. Everyone chooses the one that he likes. 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 fragrant - and all this will help to make the magic sauce. You can also cook different types of fish in gravy. They can be stewed in sauce or baked. Some options involve serving 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 abundantly put in the dish.

Creamy options are more loved by the French and Italians. However, don't limit yourself to just one treat. Fish goes well with a huge number of recipes. Sauce for white fish is popular, but far from the only option.

The following ingredients that can be used in sauces go well with fillets:

• 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 pepper and allspice;
• natural yogurt, cream and fat sour cream;
• tomatoes and bell peppers.

Varieties of sauces: tomato, green and creamy

Conventionally, all types of sauces can be divided into three actually huge groups. The first is tomato sauce. As the name implies, tomatoes are the basis. It is red in color. Fillet of white fish in juice and hot pepper can decorate the festive table. At the same time, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.

The second group is creamy options. This includes sauces based on sour cream, cream, milk, yogurt and other fermented milk products. Here, too, the chef can show his imagination. It is noteworthy that these types of sauces are prepared only in butter. Otherwise, it will not turn out uniform, and its taste will be spoiled.

The group with green sauces is probably the most interesting. Herbs are active here. Even just stewed cilantro with broth can be a great addition to a fish dish.

spicy tomato variant

The white fish sauce recipe calls for the following ingredients:

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

First you need to peel the tomatoes. Simply boiling water will help remove the skin from the fruit. To do this, the tomatoes are cut crosswise, and then poured with boiling water. 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 grinding the fruit through a sieve. However, this is not required. The taste of the dish will not get worse.

You need to add this ingredient when the fish is fried on both sides, but not yet ready. At this point, it is poured with a mixture of tomatoes, hot peppers, oregano and black peppercorns. Cover with a lid, let it brew. Now the fish is soaked in tomato and spices.

If there is a problem with tomatoes, then they can be replaced with tomato juice or paste. Although in this case you should not add salt to the sauce, since most of these products already have this ingredient in the composition.

Mild tomato sauce for fish

A more tender version without hot pepper is also suitable for fish. It also requires tomato juice, onions, butter and a mixture of, for example, basil, oregano. You can also use ready-made spices.

Onions are cut into thin half rings. Drop a small piece of butter into a hot frying pan. You have to wait until it opens. Now onions are fried on it, while the gas should be reduced so that the vegetable is browned and then stewed. Juice is also poured here, spices are added to your liking.

When serving, a piece of fish is poured over with this gravy. You can also garnish it with a fresh basil leaf.

Recipe with sour cream: white sauce for fish

To prepare this type of gravy, many ingredients are not required. You need butter, a teaspoon of flour, a glass of thick sour cream, dill. You can also add garlic if you like. The sauce should also be salted.

First, butter is melted in a frying pan. A piece weighing thirty grams is required. This is where the flour is placed. If sour cream is below 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 for 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 greens as finely as possible, and, if necessary, grate the garlic on a fine grater. After laying 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 immediately in the sauce.

Creamy recipes for red fish

White sauces are perfect for this type of fillet. For example, a fried dish can be accompanied by a delicious champignon 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 quite complicated in terms of ingredients. First, 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 stirred, 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, a ready-made sauce is added to the pan and the dish is simmered for a couple more minutes.

Green sauce for fish. Does not require cooking

Gravy can be prepared without using a frying pan. This one is just one of those. For him you need: grains and parsley - in a large bunch. It is also worth preparing garlic, allspice peas. Everything should be ground, preferably in a mortar. Greens before this cut as small as possible. Then the mixture is diluted with olive oil and applied to the already prepared fish.

You can also add green basil, celery, cloves to this recipe. All seasonings are selected based on the taste preferences of the cook.

White sauce: step by step recipe

To prepare the yogurt sauce you need:

• 100 ml thick yogurt, Greek, without additives;
• half a lemon;
• a tablespoon of capers;
• one clove of garlic;
• tarragon - several branches;
• black pepper;
• salt.

Real yogurt for this recipe should not drip off a spoon. Therefore, you need to choose this option. If you cannot find such a product, then you can take plain yogurt and discard 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. Also add the juice from half a lemon. To the finished fish, fried or stewed, put a couple of spoons 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, lay the fillet pieces on a greased baking sheet. All the cream is poured on 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. So, green basil, tarragon, dried and fresh dill, lemon balm, oregano and coriander or cilantro go well with fish dishes.

Now cheese is rubbed on a coarse grater on a dish. The delicacy is ready for baking. In thirty minutes you can get a delicious fish dish with a nice white sauce and a cheese crust. Cooking time 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 proportions. The berries are ground through a sieve, only the 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, the berries can be replaced using only one type. All ingredients are heated on the stove, and when served, they are literally provided with a drop of liquid honey. This sauce goes well with fried fillets of any color.

Fish dishes are a delicious option for dinner. They are actively used even on a diet. Many seek to diversify their menu. Sauces are the easiest way to do this. They usually require a minimum amount of ingredients. However, in most cases, a mixture of herbs and spices is indispensable.

The article will provide the best recipes for sauces for fish.

A delicious sauce is the perfect accompaniment to any meal. Including fish dishes can be made brighter, add a touch of piquancy and unusual flavor.

• Conventionally, sauces for fish can be divided into two types: for oily and dry fish
• Fatty fish are usually served with low-fat sour sauces.
• For dry fish, fatty sauces based on butter, 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 by marinating fish pieces in them.

The main types of sauces:

• Tartarus. This sauce is based on mayonnaise, with the addition of pickled cucumbers and capers, herbs and garlic.
• Bechamel. This sauce is good not only for pasta, but also served with fish dishes. It is made from milk, butter and flour. Spicy herbs add flavor
• Morne. It's a bechamel with cheese. Morne is baked so that a golden crust forms on top, and there is warm cheese sauce inside
• Hollandez. This is a cream-based sauce, like a béchamel. It is more fatty and is served with 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. Made with white or red wine. Exotic sauces that give the fish a unique flavor

Mayonnaise sauce for fish, recipe

Ingredients:

• 2 egg yolks
• 1 teaspoon mustard
• sugar
• 100 ml vegetable oil
• 1 teaspoon lemon juice
• 2 garlic cloves
• dill

Cooking process:

• Let's start with homemade mayonnaise. Of course, you can also use purchased. But this will no longer be the traditional fresh mayonnaise sauce for fish
• Beat the egg yolks with salt and sugar with a mixer at medium speed. Then add mustard. Then gradually add vegetable oil in portions. The secret to thick mayonnaise is the gradual infusion of oil. Ideally, you need to add 1 tablespoon at a time, beat, then put the next serving. Add lemon juice at the end
• Then we squeeze the garlic through a press, and finely chop the dill. Mix homemade mayonnaise with garlic and dill
• Sauce should be served cold. Store in the refrigerator in a closed jar for up to 2 days

spicy fish sauce recipe

Ingredients:

• Pomegranate juice - 2 tsp
• 1 tsp spicy mustard
• garlic
• lemon juice
• honey 1 tsp

Cooking process:

• Mix all liquid ingredients thoroughly in a bowl. Be careful not to lump the mustard
• The sauce has no fat and goes well with fatty fish.
• You can vary the spiciness of the sauce with mustard. Add it to your taste

Fish sauce for fish

Ingredients:

• Olive oil
• fish broth
• White wine
• Butter
• Basil
• Garlic

Cooking process:

• Saute finely chopped garlic in olive oil
• Pour the wine and wait until half the volume has evaporated
• Add fish broth and bring mixture to a boil.
• now add basil and butter. Thoroughly mix the sauce
• You can serve this sauce with fish and rice. The taste of the sauce is better revealed in a warm state.

Cream sauce for fish

Ingredients:

• fish broth
• Butter
• Heavy cream
• Lemon juice
• Dill

Cooking process:

• Add butter to hot fish broth. Cook, waiting for a third of the volume to evaporate. Then add a spoonful of flour and mix thoroughly so that the sauce thickens.
• At the end of cooking, pour the cream, add lemon juice and salt to taste.
• Remove the sauce from the heat and mix thoroughly again, achieving a homogeneous consistency.
• At the end add chopped dill

Herb sauce for fish

Ingredients:

• Sour cream
• Dill
• Parsley
• Garlic

Cooking process:

• Chop herbs as finely as possible
• We crush the garlic through a press or three on a fine grater
• Mix sour cream with herbs and garlic, salt to taste. The sauce is served cold with fish.

Polish sauce for fish

Ingredients:

• Butter
• Chicken eggs
• Dill
• Parsley
• Lemon juice

Cooking process:

• Boil chicken eggs until cool. it takes about 10 minutes after boiling water
• We clean the eggs, cut into pieces. Now they need to be crushed. It is better to do this with a sharp knife, as in a blender they will turn into puree
• Put the butter in a deep saucepan and melt until liquid
• Add chopped eggs and lemon juice to it, salt and cook for a few minutes.
• At the end, add chopped herbs and mix thoroughly.
• Before serving the sauce to the table, it must cool down.
• You can store it in a clean sealed jar in the refrigerator.

Vegetable sauce for fish, recipe

Ingredients:

• tomato paste
• Vegetable oil
• Carrot
• Parsley
• Pepper

Cooking process:

• Heat the vegetable oil in a frying pan and fry the finely chopped onion
• Add tomato paste and fry the mixture again
• Boil carrots in salted water until soft.
• Place the carrots and tomato mixture in a blender. Grind to a puree. You can adjust the consistency of the sauce, if desired, add vegetable broth
• Add salt and pepper to taste, chopped dill to the sauce and mix thoroughly

Cold sauce for fish, recipe

Ingredients:

• Mayonnaise (homemade or store bought)
• Anchovies
• capers
• spicy mustard
• Parsley

Cooking process:

• For the sauce, it is better to make homemade mayonnaise. To do this, beat the egg yolks, mustard and vegetable oil with a mixer until a thick consistency
• Then finely chop the anchovies, capers and parsley.
• Mayonnaise mixed with mustard and other ingredients
• This sauce is called Remoulade. Its recipe was invented in France. This is a traditional sauce for fish in Europe. It goes best with fried fish.

How to make fish sauce from milk?

Ingredients:

• 1 glass of milk
• 3 tbsp butter
• 3 tbsp flour
• 1 egg yolk
• grated cheese
• garlic

Cooking process:

• Bring the milk to a warm state, dissolve the butter in it
• Then add beaten yolk and flour
• We put on fire and bring to a thick consistency. The sauce burns very easily, so it needs to be constantly stirred.
• Salt the sauce to taste. Finally add cheese and mix again.
• Press the garlic through a press and add to the sauce
• The sauce is best served after it has cooled. It's best not to store it in the refrigerator as it thickens quickly.

Video: Tartar sauce recipe for fish and seafood

Properly prepared fish sauce will help reveal the taste of the finished dish, making it brighter, more interesting and original. The basis of such a supplement can be tomato paste, dairy products, mustard and other available ingredients. The choice of sauce depends on how the fish was cooked.

Classic cream sauce for fish

Composition of products:

• 1.5 st. fatty milk;
• 70 ml of heavy fat cream;
• 2 dessert spoons of butter;
• 1.5 dessert spoons of sifted flour;
• half an onion;
• 1 leaf of lavrushka;
• 1 pinch of fine salt.

Cooking algorithm:

1. Pour all the milk into a saucepan.
2. Peel the onion and cut into very fine cubes.
3. Pour vegetable pieces into milk. Put lavrushka there and bring the mass to a boil.
4. Immediately after the appearance of the first bubbles on the liquid, remove the saucepan from the heat, let it brew for 20 minutes and strain.
5. Melt the butter in a frying pan, add flour to it and heat the resulting mass, stirring constantly.
6. Pour strained "onion" milk into the pan, bring the mass to a boil and salt.
7. Heat the sauce for 10 - 12 minutes, add cream and mix the ingredients well.

Serve the fish sauce chilled. It goes well with seafood cooked in any way.

Based on sour cream

Composition of products:

• 60 g of high-fat butter;
• 1 st. l. sifted first-class flour;
• 1 full glass of sour cream;
• fresh greens;
• salt.

Cooking algorithm:

1. Melt the butter in a cast iron skillet and add flour to it. The amount of the latter can be adjusted depending on how thick the sauce you want to get in the end.
2. When the flour darkens slightly, add sour cream to the pan. A medium-fat dairy product is well suited for such a sauce. For example, 20%.
3. Simmer over low heat for 6-7 minutes.
4. Add chopped fresh herbs and salt.

If desired, any favorite spices can be added to the sour cream sauce. It is delicious to cook fish right in the resulting filling - stew or bake.

Delicious addition to red fish

Composition of products:

• 1 head of onion;
• 3 large champignons;
• a piece of butter;
• salt;
• nutmeg;
• 2 tsp sifted flour;
• 1 st. fat cream.

Action algorithm:

1. Cut the onion into small cubes and fry them in a saucepan in melted butter until lightly browned.
2. Peel the mushrooms, wash, chop into thin slices. Fry with onion until golden brown.
3. Sprinkle with flour and cook the ingredients together for a couple more minutes.
4. Pour all the cream into a saucepan, mix the mass well, add salt and ground nutmeg.

Ready-made sauce goes well with red fish cooked in any way.

Tomato sauce for fish

Composition of products:

• a pound of canned peeled tomatoes;
• 1 head of onion;
• 2 - 3 cloves of garlic;
• peel from 2 orange slices;
• 2.5 dessert spoons of balsamic vinegar;
• 3 dessert spoons of sunflower oil;
• 1 dessert spoon of sugar;
• salt and pepper.

Action algorithm:

1. Grind the onion and garlic and fry them until lightly browned in sunflower oil. Add the orange peel (bright orange side down) to the ingredients and simmer them together for a couple of minutes.
2. Pour in the balsamic vinegar and cook the contents of the pan until the liquid has completely evaporated.
3. Add canned vegetables mashed with a fork, add sugar, salt and pepper.
4. After 3 minutes, remove the zest.

Cook tomato sauce over low heat for another quarter of an hour.

with basil

Composition of products:

• 5 dessert spoons of olive oil;
• 3 - 4 garlic cloves;
• 1 bunch of fresh basil;
• 800 ml canned tomatoes in their own juice;
• ground pepper and sea salt.

Action algorithm:

1. In a non-stick frying pan, sauté small pieces of garlic in olive oil.
2. When the latter begins to change color, add the tomatoes mashed with a fork and chopped stemless basil.
3. Season the mass with pepper and salt, bring it to a boil and remove the pan from the heat.
4. Beat the cooled mass with a blender.

It is delicious to serve this sauce with fried fish.

How to cook with mustard

Composition of products:

• 2 medium lemons;
• 1 dessert spoon of sweet mustard;
• 1 pinch of fine salt;
• 1 st. fat cream;
• cayenne pepper - optional

Action algorithm:

1. Squeeze the juice of both citruses into the blender bowl.
2. Add salt, mustard and pepper.
3. Start whipping the contents of the container, gradually pouring heavy cream into it. Their exact number can be determined by eye - the density of the finished sauce should be approximately the same as that of mayonnaise.
4. Cool the finished composition.

In the resulting sauce, you can marinate the fish for a long time before baking.

Polish sauce for fish

Composition of products:

• 1 large egg;
• 100 g of fatty butter;
• 50 g fresh dill;
• 1 tsp lime juice;
• spices.

Action algorithm:

1. Boil the egg to a firm center and finely chop into cubes.
2. Melt the butter and pour it over the crushed egg.
3. Add chopped dill.
4. Mix the resulting sauce with lime juice and spices. You can also add salt if you wish.

Ready-made Polish sauce goes well with fish and seafood dishes.

Cooking with yogurt

Composition of products:

• half a glass of thick natural (unsweetened) yogurt;
• half a lime;
• 1 st. l. chopped capers;
• 1 garlic clove;
• a few fresh sprigs of tarragon;
• salt and seasonings.

Action algorithm:

1. The main thing in preparing such a sauce is choosing the right yogurt. It should be very thick and without sugar in the composition. If you couldn’t find one on sale, you need to take any yogurt, put it on gauze folded in 2 layers, and leave it for a while until the excess liquid leaves.
2. Chop the capers very finely. Crush the garlic without the middle. Chop the tarragon (use only the leaves).
3. Add all ingredients to prepared yogurt.
4. Send salt, lime juice and selected seasonings there.

Stir in yogurt with additives and serve with fried or baked fish.

Dutch recipe

Composition of products:

• 3 large raw chicken eggs;
• 200 - 230 g of fatty high-quality butter;
• 1 lime/lemon;
• 3 dessert spoons of dry white wine;
• ready-made mixture of spicy spices for fish;
• salt.

Action algorithm:

1. Melt the butter in a shallow saucepan. Set the product aside and keep it at the same temperature, do not cool.
2. In a large saucepan, build a water bath. Pour the egg yolks into a small one and mix them intensively with a wooden spoon. Without stopping this process, add salt, spicy spices and white wine.
3. Squeeze a couple of tablespoons of lime juice into the yolks. It is very important to constantly mix the ingredients so that the yolks do not curdle. If the mass is too thick, dilute it with half a glass of water.
4. Simmer the base of the sauce for 8-9 minutes, after which remove it from the water bath.
5. Add butter to the yolks and continue beating the sauce. Return it to the water bath.

Cook sauce until desired thickness. Serve with boiled fish.

Spicy walnut sauce for fish

Composition of products:

• 2 pre-cooked and 2 raw egg yolks;
• 10 - 12 pcs. fillets of medium anchovies (canned);
• 2 - 3 cloves of fresh garlic;
• a handful of crushed nuts;
• lime/lemon juice to taste
• ½ dessert spoon of thick tomato paste;
• ½ dessert spoon of sweet mustard;
• 2 pinches of saffron;
• 1 st. quality olive oil.

Action algorithm:

1. Immediately send both raw and pre-cooked egg yolks to the blender bowl.
2. Add crushed garlic without a colored center and lime / lemon juice to taste. The latter can be used from 1 to 3 tsp.
3. Transfer to the rest of the ingredients sweet mustard and thick tomato paste. Pour in the saffron. You can replace it with any other spice you like.
4. Blend all ingredients thoroughly with a suitable blender attachment.
5. When the mixture becomes homogeneous, in a thin stream and in small portions, add all the declared amount of nut crumbs and olive oil into it. In the preparation of such a sauce, you should not replace it with sunflower.
6. Continue beating the ingredients.
7. When the sauce becomes thick and resembles store-bought mayonnaise in consistency, you can stop the blender and add small pieces of fish fillet to the mass.
8. With fish, the mixture is no longer whipped, but mixed with a spoon.