Sauces for fish can diversify any hot dish. But it must be borne in mind that universal seasoning does not exist, since the compatibility of products is a prerequisite. This is what means proper and sophisticated cooking. Sauces can be various - hot and cold, thick and liquid, spicy and piquant. Let's try to understand this magnificence of colors and tastes.
Hot fish sauces
Lemon sauce is done as follows. Remove the zest from two lemons and squeeze the juice out of them. Pour half the liquid and the skin with melted butter (2 large spoons), fill with sugar (60 g.). Mix everything thoroughly and dilute with a glass of hot water. It is necessary to place a saucepan with gravy on the fire and bring to a boil, stirring constantly. Dissolve a large spoonful of starch in the remaining lemon juice and add to the pan. Boil until the liquid thickens and becomes homogeneous. Serve hot with any white baked fish.
Sour cream fish sauce is prepared very quickly. It is necessary to bring one and a half glasses of fat sour cream to a boiling state, stirring it constantly. At this time, fry a large spoonful of flour in animal fat, add to the liquid. Put ground pepper, chopped dill, salt, bring to a boil. It is recommended to serve with white fish.
Sauce for fish "Tomato". Grind the onion, carrots and parsley root, fry them in a saucepan for about five minutes, adding three large tablespoons of tomato paste. At this time, warm a large spoonful of flour, dilute it with half a liter of hot broth and pour into a saucepan. Boil the resulting mixture over low heat, stirring constantly so that it thickens. It will take about fifteen minutes. At the very end, put pepper, salt and pour the juice of one lemon. Hot gravy will be ideal for meatballs and meatballs.
The Gourmet Sauce is a great addition to salmon and sturgeon, as well as to fish delicacies. Dilute 2 egg yolks in 2 large tablespoons of cold water, putting a little salt. Put the container in a water bath, constantly checking that the water does not boil. Melt half a packet of butter and pour it in small drops to the egg mixture. Stir the liquid constantly so that it thickens, and add hot pepper. Serve immediately.
Cold fish sauces
"Home tartare" is preparing quickly, but is suitable for any kind of fish. Finely chop chopped cucumber, bell pepper, scalded onion, a few cloves of garlic and dill. All components are added to the mixture of sour cream and mayonnaise. Serve gravy in a couple of hours.
Avocado fish sauce is a great addition to red and white fish. Rinse a large bunch of parsley and towel dry. Cut a large and ripe avocado into a medium cube. In a food processor, mix a glass of low-fat cream, one hundred grams of sour cream, 5 large spoons of mayonnaise, parsley leaves, avocado, two slices of chopped garlic, pepper, salt and large lemon juice. Stirring the sauce is recommended at high speed so that the greens are completely crushed. You can add any seasoning.
"Universal" fish sauce can be served, both hot and cold, as well as with any dish. Need parsley root, onion and carrots cut into a small cube, 5 pieces of olives and plums - in circles; boil everything in a small amount of water until ready. Chop the cucumber in a circle, add to the pan and boil for about another five minutes. Ready sturgeon cartilage (100 gr.), Plates of 5 large mushrooms and a large spoonful of capers to put in the sauce. Mix everything thoroughly, pour a glass of tomato sauce, put a little butter.
Good appetite!