Oddly enough, statistics show that not many people favor fish. Unless, of course, not counting those countries where there are not so many alternatives. Even knowing how useful the seafood is, many still prefer meat of land animals. Fish in a creamy sauce is a wonderful way to redefine your gastronomic preferences. "Gravy" gives it piquancy and juiciness, removes unpleasant for many fishy smell and makes an ordinary dinner a feast of the gods.
There are many ways to prepare a “framing” of a dish. Choose the one that appeals to you more.
Classics of the genre
The traditional recipe is suitable for any kind of aquatic inhabitants. In addition, such fish in cream sauce is cooked the fastest and does not require an abundance of ingredients.
In a spoon of melted butter, two tablespoons of flour are fried until golden (wheat, the other is not suitable here). As it thickens, half a glass of medium-fat cream is poured. The mass is kneaded, flavored with chopped greens (can be dry or frozen), added and languished on the stove for 5 minutes with stirring. After removal, it is supported; a slice of lemon is squeezed into the sauce.
Fragrant version
This recipe is especially appropriate if you start a red fish cream sauce (a photo of the finished dish can cause a desire to sit down at the table as soon as possible). A pair of cloves of garlic is crushed and browned in any way with three tablespoons of olive oil. In a small bowl, a glass of low-fat cream is boiled with half the volume of water. Two chopped hazelnuts, roasting and two spoons of freshly squeezed lime juice are also introduced here. After salting, stewing takes less than five minutes, greens are poured, and the sauce is left to cool.
Wine mustard sauce
It can be called universal, because it harmonizes with both sea and river fish. If you season it with garlic, you get a great accompaniment to seafood. It is necessary to fry two tablespoons of flour in melted butter, add a spoonful of chopped shallots and chopped garlic clove to it. When they become soft, a glass of white wine is poured, and after mixing - the same amount of cream. As the sauce thickens, the stewpan is removed from the burner, and its contents are flavored with ground pepper, three tablespoons of mild mustard, salt and chopped dill. For seafood - also fresh crushed garlic.
Oven fish in cream sauce
The main product is taken in the amount of half a kilogram, cut, salted and peppered. Even the simplest fish is suitable for this recipe. Hard cheese, about 150 grams, is rubbed, mixed with a glass of not too greasy cream, seasonings selected at the discretion of the cook, and chopped greens. The sauce is poured over the decomposed pieces of fish, and the form is put into the oven for 35 minutes, until softened. Then the temperature rises to 200, and the dish is aged in the oven until a beautiful crust appears.
Mushroom food
The best recipe for this is red fish in a creamy sauce, such as salmon, salmon or trout in steaks. Large slices are divided in half, rubbed with pepper and salt, sprinkled with lemon, smeared with oil and baked for a quarter of an hour. During this time, you will have time to finely chop the onion and quickly fry it. Then plates of medium-sized champignons are poured into the pan (grams 100-150). Five minutes later, a spoonful of flour is added, and after thorough kneading - a glass of cream. The sauce is cooked until thickened, sprinkled with chopped dill and held under the lid for about three minutes. Ready fish is placed on a beautiful plate, poured with aromatic sauce and served by an enthusiastic eater.
Gourmet
This fish in a creamy sauce will cost you dearly, but the dish is worth the money invested in it. Two salmon fillets, dried, pepper and salted, are fried in a thick-bottom skillet until a smooth blush. It takes about a quarter of an hour. Then, in a dry frying pan, a spoon with a hill of flour is allowed until a nutty smell appears; at this moment oil is added to it (two spoons with a slide). After melting it, a half glass of cream is slowly pouring in (we prevent the flour from clumping). When the sauce is almost thickened, two tablespoons of natural red caviar are added. Finally, fish steaks are transferred to the pan, it is covered with a lid and left at minimum heat for 4-5 minutes. After turning off the burner, the lid is not removed for another quarter of an hour - the fish will reach their condition and be filled with all the aromas.
With any of the proposed recipes, pasta will be most delicious: with fish in a creamy sauce, it acquires a special richness, piquancy and aroma. Just do not make a common mistake, do not mix both dishes. Still, this is not naval pasta. It is better to cook spaghetti separately, put on a plate a beautiful slide, and attach a tempting piece of fish on top or side. The sauce is poured on top and generously without sparing. You can sprinkle with chopped herbs or decorate it with twigs.