Trout sauces must be selected carefully to emphasize the delicate taste and aroma of the fish. Each ingredient in the gravy should occupy its own niche and emphasize the taste of the dish. For each trout cooking option, the appropriate sauce should be selected.
Top Trout Sauce Options
Fish is not combined with every sauce option, so it is important to choose the right one. Trout sauces can be varied, but it is important that their taste emphasizes directly all the gastronomic splendor of the dish. The most popular trout combinations are:
- Creamy sauce with italian herbs.
- Worcester sauce with honey, thyme.
- Sour cream sauce with garlic and pickled cucumbers.
- Strawberry based salsa sauce.
In accordance with taste preferences, you can use any variant of such a simple dish. It is important that the ingredients can muffle the unpleasant aromas and tastes of the fish and shade the dignity.
Baked Trout Sauce
Trout from the oven retains a unique aroma and taste, but it is important to hide some of the dryness of the product. The sauce for trout in the oven should be gentle and at the same time simple, so as not to interrupt the aroma of baked fish. An ideal option would be mushroom sauce, which requires the following ingredients:
- 3 teaspoons of flour.
- 100 g butter.
- ½ cup fat cream.
- 100 g of fresh or dried porcini mushrooms.
- Spices to taste. It is preferable to use only pepper and salt.
Features of the preparation:
- If dry mushrooms will be used, then you must first soak the product in water. For the procedure, it will take 2-3 hours. Raw must be boiled beforehand.
- Cut the mushrooms into small pieces and simmer in butter until a pleasant creamy mushroom flavor is obtained. Usually the process takes from 10 to 15 minutes.
- Pour flour into the mixture gradually. After each addition, thoroughly mix the resulting mass. This will protect the sauce from the appearance of lumps.
- When the consistency becomes completely homogeneous, it is worth gradually introducing the cream. After the milk base is fully introduced, you need to let all the ingredients stew.
- Add spices and darken a little more in a saucepan. Remove the cookware from the heat and let the sauce cool completely.
The recipe is so simple that even an inexperienced housewife can cope with the preparation. In addition, the sauce is completely universal, as it is suitable for meat, poultry and other varieties of fish.
Fish fillet sauce
Trout fillet sauces have many shades, but the citrus-based option is extremely tasty. This taste will be suitable specifically for the fillet:
- 1 cup orange juice.
- 1 cup dry white wine.
- 1 shallot.
- ¼ cup wine vinegar and cream.
- Parsley, thyme, rosemary.
- 1 cup lemon juice, spices.
- 200 g of butter.
Cooking method:
- Combine lemon and orange juice, vinegar, wine. Add finely chopped onions and one sprig of each type of greens. Cook over low heat for about 10 minutes. It is necessary to constantly stir the composition. Then add another 1 sprig of rosemary and cook for another 10 minutes.
- The liquid must be filtered through a sieve. It is advisable to do this 2 times. Then put again on a small fire and keep until alcohol evaporates. Cream is gradually introduced. Boil a little, and then add butter in a small piece. Warm the composition for 5-10 minutes, not bringing to a boil.
- Remove from heat and add spices. Leave to cool for 2 hours. So the sauce will get a thick consistency.
Such a sauce for trout will be an ideal option that will tarnish all the taste of fish. Thanks to the notes of citrus, the dish will acquire a shade of freshness.
Standard creamy fish sauce
The most standard option for trout is a creamy sauce, which is prepared quickly and easily. Cream based trout sauce recipe:
- Half a glass of fat cream.
- 20 grams of flour.
- 2 cloves of garlic.
- A slice of butter.
- A little lemon juice.
- Fresh dill and spices.
Such trout sauces are prepared in a few minutes:
- Melt the butter in a saucepan, then pour flour and finely chopped garlic. Cook until the flour is creamy.
- The mass of flour should gradually pour the cream, stirring the ingredients. Add spices and chopped dill. Simmer for 10 minutes over low heat.
- Remove the thickened mass, cool slightly and add a few drops of lemon juice. Insist composition for several minutes.
Serve the sauce after cooling completely. In the recipe, cheese can be used instead of cream. Then, instead of creamy sauce, you can get cheese, but with the same characteristics and taste.