Properly prepared caviar sauce perfectly complements a seafood dish. Even ordinary fried fish, if you pour it with such dressing, will seem like a delicious dish. How to prepare this magic dressing? Not so difficult. Consider a few recipes in the article.
Classic recipe
This caviar sauce is prepared according to all the canons. He is incredibly delicious.
Components:
- good cognac - 1 tbsp;
- natural cream - 250 milliliters;
- potato starch - 1 tsp;
- lemon juice;
- lemon zest - 1 tsp;
- red caviar - 6 tsp;
- ground white pepper - to your own taste.
How to cook? Very simple.
Add starch to cream, put on fire. It is good to heat, but not boil, pour in cognac and add lemon zest.
Stir constantly, add lemon juice. The sauce should not curl or burn. Pepper to taste and leave on fire for another six minutes, stirring occasionally.
The sauce does not need to be salted because the caviar is already salty. After time, the dishes must be removed from the fire. This is done in order to cool the sauce before adding caviar.
It is important to remember that in hot dressing caviar can lose color. Once the mixture has cooled, you can enter the caviar. It is important to remember that there is a risk of suppressing eggs. Therefore, you need to do everything very carefully. Caviar sauce is ready, you can serve with fish. Enjoy your meal!
Economical sauce option
Now we will talk about a very tasty and budget gas station. Components:
- Cod caviar - one can;
- cream of 10% fat - 200 milliliters;
- onions - the middle head;
- butter - to taste.
Onions must be finely chopped. Dissolve the cream in a frying pan and fry the onions in it. It should become a caramel color.
Then pour cream into the pan and simmer for at least seven minutes. When they are slightly thickened, you can add white ground pepper. Now you should remove the workpiece from the fire and pour into a suitable dish.
In this recipe, you do not need to wait until the sauce cools down. You can add caviar directly to the hot mass, but be sure to mix thoroughly. Budget caviar sauce is ready. Enjoy your meal!
Salmon with creamy caviar sauce
This is a very delicious dish that will decorate any holiday table.
Components:
- fresh salmon - kilogram;
- spices for fish - to taste;
- twenty percent cream - 200 milliliters;
- red caviar - 140 grams;
- butter - 30 grams;
- wheat flour - a tablespoon;
- dill, salt, black pepper - optional.
First of all, you need to cut the fish into steaks and carefully rub with spices. Leave to marinate well (two hours is enough).
Put butter in a pan when it warms up, pour wheat flour and mix well. It is necessary to fry it for no more than a minute, so that the sauce does not give out bitterness. Gently and slowly introduce cream into the flour. After thickening the sauce, dill, ground black pepper and salt are added to it. The last thing you need to enter caviar. It is not necessary to choose a very expensive product. Suitable caviar of the middle price category.
We return to the fish. Steaks need to be slightly dampened with paper towels and salt. Put butter in a preheated pan and add some vegetable oil. Do not fry for more than a minute on one side. You can also cook salmon for a couple.
Put the finished fish on a plate, pour sauce with caviar and serve. Salmon with caviar sauce is ready, bon appetit!
Useful Tips
If it is not possible to purchase fresh fish, then you can buy frozen. This option is also suitable. It is better to defrost it on the lower shelf of the refrigerator.
If you are not used to thickening sauces with flour, then you can use egg yolks or evaporate until the cream is thick.
For salmon, it is best to use pepper mixture, herbs, ground coriander, mustard seeds, turmeric, fenugreek, ground ginger, orange and lemon zest, bay leaf.
Nutmeg Sauce
Under classic dressing, the fish is very tasty, but you need to experiment. Salmon with caviar sauce with nutmeg will acquire new shades of taste.
Components:
- fat cream - one glass;
- red caviar - two tablespoons;
- juice of half a lemon;
- lemon peel;
- butter - 10 grams;
- grated nutmeg - a small pinch.
From the lemon you need to squeeze the juice, and also grate the zest. This must be done in different dishes. Next, melt the butter and, stirring constantly, pour in the cream. Boil them, add lemon juice. Then season with grated nutmeg and lemon zest. Boil the sauce for another two minutes, then remove it from the heat. Wait until the workpiece cools down a little and introduce red caviar. Mix gently so as not to damage the eggs.
Caviar sauce prepared according to this recipe perfectly complements seafood and fish. Enjoy your meal!
There are a lot of sauces recipes, the main thing is not to be afraid of experiments and look for the taste you like. After all, it is not always what one likes, another will like it. Cooking is a science of tastes that can be known forever.