Sauce for fish: a recipe for all occasions

Many people like fish, sea or river. But its taste in itself may not be too expressive. Therefore, when preparing dishes from it, it is worth taking care of delicious additions. For example, make creamy sauce for red fish or other marine varieties. It is prepared quite simply.

Tomato sauce for fried fish or pesto for baked in the oven - there can be many options for each variety and type of dish. Here are some of the most delicious.

Classic creamy fish sauce

The recipe involves the use of the following ingredients: one hundred and fifty milliliters of heavy cream, forty grams of butter, ten grams of lemon juice. Mix lemon juice with water and cream, evaporate the resulting mixture by one third and mix the butter in the sauce. Allow to cool. If you want to slightly change this sauce for fish, the recipe allows you to use dry white wine instead of lemon juice, in addition, you can add a little dry porcini mushrooms to the mixture. For spiciness, it is recommended to add a little chopped garlic to the sauce. Excellent fillers will be pickles, olives, capers, ginger. If you like liquid refills, you can not evaporate the mixture, but just slightly warm it.

Spicy Tomato Sauce for Fish

The recipe requires the following ingredients: onion, one carrot, a couple of tablespoons of butter and tomato paste, a little flour, a glass of fish broth, parsley, salt. Wash and chop the onions with carrots and parsley, fry them in vegetable oil over low heat. Pour in flour and continue stirring. After a couple of minutes, add the tomato paste, lightly fry, add the broth, salt and cook for ten minutes. The sauce should be a little thicker. Remove the dish from the heat and add the butter, mix thoroughly and grind everything with a blender. This sauce is best served to the table in combination with boiled or fried fish.

Gourmet Fish Nut Sauce

The recipe is suitable for preparing an additive to pike perch, sturgeon or other noble varieties of fish fried on the grill. Take three hundred grams of walnuts, one hundred grams of butter, two hundred and fifty grams of onions, thirty grams of wheat flour, one hundred milliliters of natural wine sauce, two hundred grams of chicken stock, five chicken eggs, twenty five grams of garlic, a little clove, bay leaf, a spoonful of ground pepper, saffron, salt, herbs. Pass the peeled and finely chopped garlic and onions in butter, add flour, mix and pour the broth. Cook a little and remove from the stove. Boil vinegar with laurel and cloves, cool. Grind nuts until smooth, mix with egg yolks and finely chopped herbs, season, then add wine vinegar, having previously filtered it. Mix with the broth and heat, gently stirring and not bringing the resulting mass to a boil. After that, the sauce is ready to serve. It turns out to be very refined and tasty, turning fish into a real delicacy.