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Salmon steak sauces - recipes for making unique sauces. Creamy fish sauce Creamy fish sauce made from cream

Red fish baked with lemon and spices is already immensely tasty thanks to its tender, moderately fatty and juicy meat. However, if you serve this fish dish with a chic creamy or caviar sauce for salmon, you can easily turn an ordinary steak into a real extravaganza of taste. What is especially captivating about this type of cooking is the incomparable simplicity of the recipe, the sophistication of the ingredients and the unique delicacy of the taste.

Salmon steaks with sauce are, without any embellishment, the fastest, tastiest, healthiest, and in a word, perfect dinner option. It takes only 25 minutes to bake a steak in the oven at 180 o C, and in the microwave this procedure will take even less, only 5-10 minutes. During this time, we will just have time to make an excellent gravy for this royal dish.

Today we want to offer three types of creamy sauce for salmon. They are all truly magnificent. I recommend trying each of them.

Mushroom sauce for salmon steak

Ingredients

— 170 g + -
- 1 head + -
— 20 g + -
- 1 glass + -
— 20-30 ml + -
— 50 g + -
- 1/2 tsp. + -
Seasoning “Mixed peppers”- 1/3 tsp. + -

How to prepare sauce for salmon steak

If you have reached a dead end in your search for an original idea for a classic dish, then our step-by-step recipe for mushroom sauce for salmon steak will be a real discovery. The special mushroom aroma will only add charm to your treat.

Chop the onion into thin, small cubes and place it in a hot frying pan, where we fry it until golden.
Let's prepare the champignons. These mushrooms should not be washed, as they will become watery and lose their original taste. The champignons should be wiped with a damp cloth and then cut into thin layers. Next, add the mushrooms to the onion and fry in oil for 7 minutes, stirring.
Next, add flour to the mushrooms, mix everything and, without stopping stirring, add cream at room temperature in a thin stream. You should get a homogeneous mass without lumps.
Bring the resulting sauce to a boil, add salt and pepper, and then reduce the cooking temperature to a minimum, cook the gravy over low heat for 7 minutes and turn it off.
Add finely chopped dill to the hot sauce, mix the mixture and leave under the lid for several minutes.

Pour the sauce over the salmon steak laid out on a platter and garnish with herbs, cranberries and lemon slices. Also, in this dressing, fish can be baked in the oven at 190 o C for a third of an hour.

Creamy sauce for baked salmon

This dressing option is not used for the original presentation of the finished dish as a taste and aesthetic accompaniment, but the salmon itself is directly baked in this gravy.

With this cooking technology, the classic steak turns out incredibly tasty, despite the fact that the recipe is so simple that anyone can repeat it at home. In addition, this sauce is perfect not only for salmon, but also for other noble fish.

Ingredients

Semi-soft cheese – 70 g;
High-grade wheat flour – 20 g;
Heavy cream 30% - 210 ml;
Olive oil – 45-50 ml;
Pepper mixture – 1/3 tsp;
Extra salt – 1/3-1/2 tsp;
Dried chopped basil – 1 tsp;
Marjoram – 1 tsp;
Salmon steaks – 600 g;
Lemon – ½ piece;

How to make salmon sauce

Pour the cream and a little water (50-70 ml) into a deep container, beat with a whisk, add flour. You need to beat thoroughly so that there are no lumps. Next, season the sauce with spices and salt to taste. And to top it off, add finely grated cheese, distributing it evenly in the creamy mass.
Grease the fish steaks with salt and sprinkle with lemon juice, then fry them in a frying pan, but not until cooked, but literally 2 minutes until golden brown. Then transfer the steaks to a baking dish and pour cream sauce over them.
The salmon will be baked in cream sauce for 25 minutes at 185 o C on a medium oven level.

Place the finished salmon on portioned plates and serve with a side dish or on its own. The best side dish for this dish is rice with curry or taliatelle pasta.

An excellent addition to such a treat would be wheat croutons, which you can prepare at home with your own hands in 5 minutes. Grind a clove of garlic in a garlic grinder and mix with salt and sunflower oil (2 tbsp). Lubricate the bread slices with the aromatic mixture and fry in a frying pan until crispy.

Caviar sauce for salmon

Not quite affordable in cost, but unsurpassed in taste, the recipe for this sauce will be a worthy addition to this royal fish.

Ingredients

Heavy cream 30% - 250 g;
Parmesan cheese - 70-80 g;
Red granular caviar – 60-80 g;

How to make creamy caviar sauce

Pour the cream into a saucepan and set to heat. As soon as the mixture boils, reduce the temperature and, with constant stirring, bring the cream until it thickens.
Now the creamy mass can be removed from the stove and mixed with ½ part of the caviar.
We also add finely grated Parmesan to the hot sauce.
And as soon as the gravy has cooled, add the rest of the caviar to it and serve with the salmon steak.

The dish will look not just beautiful, but extravagant and expensive. This salmon sauce will definitely highlight the status of your celebration.

Salmon in cream sauce is prepared all over the world. The recipe for this wonderful dish originated in Spain. It is traditionally prepared for Christmas.

The creamy sauce, soft in texture, gives the salmon a special tenderness and delicious creamy taste. Cook the fish under a lid or in a sleeve - this way it will retain its juiciness.

Salmon is a fish that loves lemon juice. Be sure to sprinkle it on the fish before baking.

There is an opinion that the brighter the color of the salmon, the more natural and healthy it is. But this is not true: in artificial reservoirs, the dye can be added to fish feed. Chilled salmon will have a soft pink, uniform flesh color. White veins should be visible on the cut.

Classic salmon in cream sauce in the oven

Fresh salmon fillet should not be soft - it is elastic. Otherwise, there is a risk of buying a spoiled product.

Cooking time - 1 hour.

Ingredients:

500 gr. salmon fillet;
1 teaspoon rosemary;
1 tablespoon of dry dill;
1 heaped tablespoon of starch;
150 ml cream 20%;
45 gr. butter;
salt, pepper - to taste.

Preparation:

Salt and pepper the salmon. Sprinkle with rosemary. Rub with lemon juice.
Place the fish in a greased baking dish and cover with a lid. Cook for 20 minutes.
Take a saucepan and put butter in it. Melt it in a water bath.
Add a tablespoon of starch.
Carefully pour the cream into the saucepan. Stir all the time. When the sauce begins to thicken, turn off the heat. Add dry dill to the mixture.
Remove the salmon from the oven and pour the cream sauce over it. Place back in the oven for another 5-6 minutes.
Place the finished dish on a large round plate. You can serve!

Salmon steak in cream sauce

This is a great dinner option on a low carb diet. A diet is not a reason to deny yourself a delicious salmon steak.

Cooking time - 1 hour.

Ingredients:

650 gr. salmon fillet;
100 gr. sour cream (15%)
100 gr. hard cheese;
2 tablespoons lemon juice;
50 gr. butter;
salt, pepper - to taste.

Preparation:

Wash the salmon and rub with lemon juice. Salt and pepper.
Wrap the fish in foil and bake in the oven at 180 degrees for 25 minutes.
Mix butter and sour cream in an aluminum container. Cook the mixture for 7-8 minutes.
Cool the sauce slightly and add finely grated cheese.
Remove the salmon from the oven. Open the foil and pour the cream sauce over it.
Bake the fish for about 7 more minutes.
Salmon in cream sauce is ready. Bon appetit!

Creamy salmon goulash

Salmon goulash is an unusual but tasty dish. Once you prepare it, you will firmly place it on your list of favorite recipes.

Cooking time - 1 hour.

Ingredients:

600 gr. salmon;
2 tablespoons of tomato paste;
150 gr. sour cream (20%);
60 gr. butter;
50 ml water;
1 bunch of fresh dill;
a couple of drops of lemon juice;
salt, pepper - to taste.

Preparation:

Rinse the salmon under cool water and cut into pieces for goulash.
Mix soft butter with sour cream.
Finely chop the dill.
Take an aluminum pan with a thick bottom. Place the salmon. Sprinkle it with lemon juice. Season with salt and pepper. Pour water. Add tomato paste. Simmer for about 15 minutes.
Then add cream sauce and dill. Simmer for another 20 minutes.

Bon appetit!

Ingredients:

500 gr. salmon;
700 gr. potatoes;
150 gr. cream (20%)
1 tablespoon turmeric;
2 tablespoons olive oil;
70 gr. mayonnaise;
a couple of drops of lemon juice;
salt, pepper - to taste.

Preparation:

Wash the salmon and cut into medium-sized pieces. Salt and pepper. Add lemon juice.
Peel the potatoes and cut into strips. Season with salt and olive oil.
Place the salmon and potatoes in a baking dish. Cook covered in the oven for about 20 minutes at 180 degrees.
Mix cream with mayonnaise. Add turmeric.
Remove the pan from the oven. Pour the sauce over the dish and send back for another 5 minutes. Ready!

Bon appetit!

Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic cream sauce from a simple recipe tasty and tender, it is best to use fresh butter. Its homeland is France, where chefs have always had a very refined taste.

The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be very different from each other thanks to the sauce. It goes great with pasta, vegetables, fish, meat and mushrooms.

The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. In this article we will tell you several interesting recipes for making creamy sauce.

Creamy sauce classic recipe

Of course, it’s worth starting with the classics. Having gotten your hands on making this sauce, you can use it as a base. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, herbs, you can get sauces that are creamy but completely different in taste.

Ingredients:

Wheat flour - 1 tbsp;
Cream - 200 ml;
Butter - 1 tbsp;
Salt - to taste.

Cooking method:

Fry 1 tbsp in a dry frying pan. flour;
Then add butter and mix well;
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
The classic cream sauce is ready. Bon appetit!

To prepare the sauce, wheat flour is usually used and fried in a dry frying pan until it turns a soft golden color; the main thing, of course, is not to miss the moment and not to overcook the flour.

The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it. If you still cannot avoid the formation of lumps in the sauce, strain it through a sieve and bring to a boil again.

Creamy sauce for spaghetti, pasta

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served to the table with various seasonings. The most recommended sauce for spaghetti was cream sauce.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Parsley - 3 tbsp;
Black pepper - to taste;
Salt - to taste.

Cooking method:

Melt butter in a frying pan (over low heat);
Add cream and cook for 5 minutes;
Grind a clove of garlic;
Finely chop the parsley;
Add garlic and parsley to the cream, while stirring it;
Add salt to the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and unusually delicate, the sauce will give your spaghetti or pasta an original taste;
Creamy sauce for spaghetti (pasta) is ready. Bon appetit!

Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate consistency and gives the product a pleasant, somewhat sweet, but not cloying taste. Adding various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.

Creamy sauce for fish

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
Cream can be used of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture;
Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Ingredients:

Cream - 200 ml;
Butter - 100 g;
Wheat flour - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Ground pepper - 1 pinch;
Salt - to taste.

Cooking method:

Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
Lightly fry the flour in a dry frying pan;
In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
Pour in the cream in a thin stream, whisking the contents of the saucepan;
After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
Add lemon juice, salt, pepper. Stir and remove from heat;
Creamy sauce for fish is ready. Bon appetit!

Salmon in cream sauce for the holiday table

Calories in cream sauce:

The calorie content of cream sauce is 468 kcal/100 grams of product. Since it is very oily, you should not abuse this product due to significant harm to your figure. For people watching their weight, nutritionists recommend including no more than 1 tablespoon of their favorite dressing in their daily menu.

Benefits of cream sauce:

The main biological value of cream sauce lies precisely in the composition of the cream, which contains phosphatides - substances similar in structure to fats, but different, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of waste, toxins, cholesterol, and preventing the appearance of deposits on the walls of blood vessels.

Creamy pasta sauce

How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and aromatic sauce. Cooks call cream sauce the most popular and easiest to make. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish to the table every day.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Wheat flour (optional) - 1 tbsp;
Parsley - 3 tbsp;
Parmesan cheese - one and a half glasses;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
Then add grated cheese, chopped garlic and chopped parsley;
Quickly mix all ingredients until the sauce is smooth;
To make the sauce thicker, you can add 1 tablespoon of flour if desired;
Allow the sauce to boil and then remove from heat;
The creamy pasta sauce is ready. Bon appetit!
The sauce is somewhat high in calories, and if you are not on a diet, you will greatly enjoy your dish. In general, all the ingredients are tasty and healthy.

The creamy sauce is best served immediately after preparation. You can serve the creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.

I want to add it not only to ready-made dishes, but also to eat it just like that, spread on fresh bread. This sauce turns out quite aromatic and tasty. If it has cooled down, you can reheat it. It is best to do this in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.

Creamy pizza sauce

Creamy sauce is rarely used when creating traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, which emphasizes the taste of the tender flatbread with filling. However, in America, Great Britain and Europe, a delicious white cream sauce often complements pizza with vegetables, fish, meat or sausage.

Unlike tomato pizza sauce, creamy dressing has a mild taste, and can be used not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.

Ingredients:

Cream - 300 ml;
Raw egg yolk - 2 pcs.;
Flour - 100 g;
Butter - 1 tbsp;
Sugar - 1 tsp;
Salt - a pinch.

Cooking method:

Lightly whisk the egg yolks and set aside;
Mix the melted butter with flour and slightly warmed cream (the mixture should have the consistency of liquid sour cream), pour it all into an enamel bowl and place in a saucepan over a water bath, where the water is boiling very gently. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
Whisk the creamy dressing for 2-3 minutes;
The creamy pizza sauce is ready. Bon appetit!
The sauce is cooled to room temperature and used to create the pizza.

Cooks know how much sauce can change the taste of a dish. Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table.

The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20-25%. Cream sauce is a universal seasoning that will enhance the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, and even mask errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste.

Creamy sauce with mushrooms

We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick, garlicky sauce that's simple and delicious.

Ingredients:

Mushrooms (champignons or to taste) - 200 g;
Butter - 70 g;
Cream - 250 ml;
Onion - 1 pc.;
Garlic - 5 cloves;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

For the creamy sauce, you can use any mushrooms you have on hand;
Peel 5 cloves of garlic, wash well and finely chop using a knife or a press;
Peel one onion for the mushroom sauce, wash it and cut it into half rings;
Place the frying pan with butter on the stove;
Add chopped garlic to the heated oil and fry it until golden over medium heat;
Then add the onion, cut into half rings, into the frying pan with the fried garlic, mix everything well and continue to fry until the onion is soft;
Peel the champignons and cut into small pieces or thin slices;
Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
Creamy sauce with mushrooms is ready. Bon appetit!

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just don’t overuse it; after all, the sauce is high in calories.

The most delicious creamy sauce with mushrooms

Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of varying acidity, gastric and duodenal ulcers.

Omega-3 fatty acids present in cream have a positive effect on human mental activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in brain tissue can cause functional failure and mental retardation.

Like most other fatty foods, cream sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. The delicate creamy sauce has amazing characteristics. It is able to give even the most ordinary dish piquancy, juiciness and uniqueness.

Spaghetti with creamy sauce - video recipe

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Freshwater fish has some flavors that you want to hide. This feature is found in pike, catfish and cod. The chefs created a pleasant, delicate creamy sauce in order to complement the main taste of the dish and set off these unwanted artifacts. It is served with fried, baked, boiled, stewed and grilled fish. The structure should be quite dense. You need to carefully select spices for cooking so that they are combined with the main product.

Classic sauce for salmon

Ingredients:

Wheat flour – 40-50 gr. (2 tablespoons with a small slide);
Butter (softened) – 50 gr. (2 tbsp. spoons);
Milk – 500 ml. (2 faceted glasses filled to the top);
Salt - to taste;
White pepper (freshly ground) - to taste;
Nutmeg (ground) – a pinch (optional)
Paprika (ground sweet pepper) - a pinch (optional).

Cooking method:

Let's start preparing the sauce by melting the butter.
To do this, we need dishes with one handle (like a ladle), with a thick bottom and preferably with a non-stick coating.
Melt the butter over very low heat.
The butter should melt, but under no circumstances should it fry!
Do not under any circumstances use aluminum cookware with a thin bottom.
In the first case, the sauce will take on a grayish color, and in the second, it will burn.
The butter for the sauce should be softened, but if there is no time to defrost, then grate it.
This is necessary so that it melts evenly on the stove.
If you throw a frozen piece of butter into melting, some will melt and begin to burn, and some will still melt.
And since we are preparing a white sauce, we don’t need any color change!
The butter has melted and now we will add wheat flour.
The flour must be sifted in advance.
Pour the flour into the melted butter and thoroughly rub and mix with a wooden spatula.
Keep the bowl with flour on the stove over moderate heat until it begins to boil, rise like a cap and foam.
All this time we do not leave the stove, but constantly stir and grind the flour.
If small lumps appear there is nothing to worry about, it should not bother you at this stage.
Stir the flour constantly, do not increase the heat, watch the color of the flour - it should acquire a soft creamy color.
Under no circumstances should you burn!
As soon as our flour is prepared for further actions, remove the dishes from the heat and pour in cold milk in very small portions in a thin stream.
At the same time as pouring in the milk, whisk and stir the sauce.
Having poured in about a third of the total volume of milk, set the milk aside and thoroughly mix and beat the sauce; as soon as the sauce becomes a homogeneous consistency, pour in the rest of the milk, add salt and spices to the sauce, return the dishes to the stove.
We don't stop stirring.
Bring the sauce to a boil over moderate heat, stirring constantly, and continue stirring.
Perform all these steps for 5-7 minutes from the moment it boils.
To prevent lumps from forming, cold milk is added to the sauce.
If you add hot, then due to the high temperatures of flour and milk, cooking will occur, which will lead to the formation of lumps.
Milk can also be added warm, but not boiled, although many recipes call for adding hot milk.
In this case, the sauce will have to be rubbed through a sieve or the lumps broken up by beating with a mixer or in a blender.
The preparation time for the sauce should not exceed 10 minutes.
We are making a sauce, not a paste, so the cooking time must be strictly observed.
Therefore, after boiling the sauce, note the time and taste it every minute.
After the fifth minute, you will notice how the taste of the sauce changes, acquiring a pleasant milky tint.
After 5-7 minutes of cooking, remove the sauce from the heat and pour it into a dry gravy boat.
If your sauce is too thick, then pour in a sufficient amount of milk, stir well and heat on the stove.
If it turns out too liquid, then grind the butter with flour (1:1), add to the sauce and cook for 2 minutes after boiling.
Another way to thicken the sauce is to continue cooking it for up to 40-60 minutes.
During this time, the taste of paste will disappear.
You can store the sauce in the refrigerator for 2-3 days.

Creamy sauce for salmon

Ingredients:

champignons 100-150 g
onion 1 piece
milk or cream 200 ml
flour 1 tbsp.
dill vegetable oil salt freshly ground pepper

Cooking method:

Wash the fish, dry it, rub it with salt and pepper (the steak can be cut crosswise into two halves).
Sprinkle with lemon juice and brush with olive oil.
Place the fish in a greased baking dish and bake at a temperature of ~180°C for ~15-20 minutes.
Finely chop the onion.
Wash the champignons, dry and cut into slices.
In a frying pan with heated vegetable oil, fry the onion for ~2 minutes.
Add champignons and fry, stirring, for ~5 minutes, add salt.
Add flour to the onions and mushrooms and stir.
Pour milk or cream into the pan, stirring vigorously with a spatula to prevent lumps from forming.
Bring to a boil, reduce heat and cook for ~2-3 minutes, stirring.
The sauce should thicken and become homogeneous.
Add chopped dill, salt and pepper.
Cover with a lid and leave for 2-3 minutes.
Place the salmon on a plate, pour over the sauce and garnish with greens.

Creamy sauce for baked salmon

This dressing option is not used for the original presentation of the finished dish as a taste and aesthetic accompaniment, but the salmon itself is directly baked in this gravy.

Ingredients:

Semi-soft cheese – 70 g;
High-grade wheat flour – 20 g;
Heavy cream 30% - 210 ml;
Olive oil – 45-50 ml;
Pepper mixture – 1/3 tsp;
Extra salt – 1/3-1/2 tsp;
Dried chopped basil – 1 tsp;
Marjoram – 1 tsp;
Salmon steaks – 600 g;
Lemon – ½ piece;

Cooking method:

Pour the cream and a little water (50-70 ml) into a deep container, beat with a whisk, add flour.
You need to beat thoroughly so that there are no lumps. Next, season the sauce with spices and salt to taste. And to top it off, add finely grated cheese, distributing it evenly in the creamy mass.
Grease the fish steaks with salt and sprinkle with lemon juice, then fry them in a frying pan, but not until cooked, but literally 2 minutes until golden brown.
Then transfer the steaks to a baking dish and pour cream sauce over them.
The salmon will be baked in cream sauce for 25 minutes at 185 o C on a medium oven level.
Place the finished salmon on portioned plates and serve with a side dish or on its own. The best side dish for this dish is rice with curry or taliatelle pasta.
An excellent addition to such a treat would be wheat croutons, which you can prepare at home with your own hands in 5 minutes.
Grind a clove of garlic in a garlic grinder and mix with salt and sunflower oil (2 tbsp). Lubricate the bread slices with the aromatic mixture and fry in a frying pan until crispy.

Universal white sauce for salmon

Ingredients:

600 g water
quarter of an onion
parsley root
celery root clove
550 g fish broth
25 grams (1 heaping tablespoon) flour
25 g butter or margarine
quarter of an onion
parsley root
1 bay leaf
4-5 black peppercorns
salt to taste
lemon juice or citric acid to taste

Cooking method:

Cook the broth, well-washed and cleaned fish raw materials that you have specified for the broth, fill with cold water, quickly bring to a boil, reduce the heat.
Remove the foam, add raw peeled onions and white roots for flavor, maybe parsley stems, cover the pan with a lid and cook at a gentle simmer for 50-60 minutes.
Strain the finished broth so that no bones get into the sauce.
Throw away the boiled vegetables.
As an option, we use any available fish broth from cooking or poaching fish with a pleasant aroma.
Let's start preparing the sauce itself.
Heat butter or margarine in a frying pan or at the bottom of a saucepan.
Scatter the sifted flour over it.
Over medium heat, with vigorous stirring, sauté the flour and butter until it acquires a light cream color and a pleasant aroma.
This will take 3-5 minutes.
Let the flour cool a little and, gradually adding hot broth, grind it into a “gruel”, if possible without lumps.
Combine the flour mixture with the remaining broth and cook with stirring until the characteristic sauce consistency is achieved.
Immediately add peeled and randomly chopped onions and white roots into the sauce.
Cook for 30 minutes until they are completely softened.
7-10 minutes before the end of cooking, add salt to taste, add bay leaves and peppercorns, you can use ground ones, but they will be visible in the sauce
Then we strain the sauce through a sieve with a metal mesh.
Only spices and uncooked parts of vegetables will remain in the sieve.
After rubbing, the sauce should be brought to a boil again.
It tastes good, with a pleasant smooth consistency, but it is relatively “white”, rather beige - the broth and flour sauté do have their own shade
If desired, add a little lemon juice or just a little citric acid to the sauce, and also, to prevent the surface of the sauce from drying out, spread a small piece of butter over it.
The basic white sauce in fish broth is good on its own, but more often it serves only as a “base” for preparing a wide range of derivative hot white and tomato sauces for fish.
Derivatives are prepared simply by adding certain ingredients to the main sauce, which adjust the taste and aroma of the sauce in order to emphasize the merits of the dish for which it is intended.

Mustard sauce for red fish

Ingredients:

Shallot - 1 piece
Dry white wine 150 ml.
Fish broth 500 ml.
Butter 25 gr.
Lemon 1 piece
Spicy mustard 1 tablespoon
Salt to taste
Ground black pepper to taste

Cooking method:

For mustard sauce we use shallots.
It is softer, more aromatic and juicier than onions
Shallots have a very distinctive aroma, so dishes with this onion turn out very piquant.
After heat treatment, it acquires a delicate taste, even slightly sweet.
Shallots are very good in dishes that use wine.
So, peel the onion, wash it under cold water and then chop it with a knife on a cutting board.
Take a pan and pour dry white wine into it.
Then add finely chopped shallots to it and mix with a wooden spoon.
Place on a gas stove and cook the onion over medium heat until half the wine has evaporated.
Next, pour the fish broth into the pan and boil the contents of the pan over medium heat to 150 - 200 ml.
After which, add butter and juice, half a squeezed lemon, mix everything thoroughly and cook the mixed ingredients for another 10 minutes.
After the time has passed, add the prepared hot mustard to the pan, stir the resulting sauce with a spoon and bring to a boil.
Pass the sauce through a sieve.
Remove the mustard sauce from the heat and rub it through a sieve to obtain a uniform consistency.
Then, take a mixer and beat the pureed mustard sauce until foam forms.
The last thing we need to do is season our sauce with salt, ground black pepper and the juice of half a squeezed lemon.
Mix everything thoroughly.
Mustard sauce for fish is ready!

Delicious homemade tartar sauce

Ingredients:

8 pcs. chicken eggs,
800 g salmon stew,
2 heads of red onion,
8 basil leaves,
2 tbsp. l. olive oil,
50 g parsley,
2 tsp. lemon juice,
120 g 25% sour cream,
120 g capers,
ground black pepper,
salt.

Cooking method:

To prepare the salmon dish with tartar sauce you will need about 20 minutes of your free time.
Boil the eggs for exactly 10 minutes after boiling so that the yolk does not darken too much.
Peel and separate the yolks from the whites.
We grate both.
Carefully cut the tesha into slices 4–5 mm thick, then into strips of the same width and into cubes.
Sprinkle the fish with finely chopped red onion, basil, and salt and pepper to taste.
Add olive oil and lemon juice, mix well.
Using a cooking ring, spread the tartar sauce onto a plate.
Place the grated yolk around its perimeter, then the white, and decorate the outer perimeter with parsley.
Finely chop a quarter of a red onion and sprinkle with parsley.
We complete the picture with capers scattered on the plate and remove the ring.
Spread sour cream on top.
Salmon with tartar sauce will also be delicious.

Sour cream and nut sauce for salmon

Ingredients:

sour cream 500g
garlic 3-4 cloves
nuts 1 cup
cilantro
salt pepper

Cooking method:

For this sauce it is better to use full-fat sour cream, then it will be thick.
If you don’t have a fruit-bearing walnut tree growing under your window, you’ll have to go to the market or supermarket.
It is better to buy nuts in shells, so they retain their beneficial properties longer.
But then they need to be washed, dried, split and the core removed.
You probably won't want to mess with it, so buy it already chopped and peeled.
They should be light and juicy in appearance.
Before cooking, such nuts must be dried in a hot frying pan or doused with boiling water.
In our case, the second option is suitable - pour boiling water over them, because they will still be in a humid environment.
Place the nuts in a colander and pour boiling water over them, place them on a towel and let them dry.
Chop the nuts.
I do this with a knife, I like it when there are chunks in the sauce.
You can grind the nuts in a meat grinder or blender, then the sauce will be more homogeneous.
Use a press to chop the garlic.
In a bowl, mix sour cream, nuts and garlic.
Add salt, pepper to taste and chopped cilantro.
If you don’t have cilantro, you can make this sauce without greens.
In this version it is also very good.
Mix all ingredients well, transfer the sauce to a clean, dry jar, close the lid and store in the refrigerator.
This sauce will keep in the refrigerator for 2-3 days.

Classic white sauce for salmon

Ingredients:

sour cream 15-20% fat - 100 g (2 full tbsp)
soy sauce - 1.5 tbsp
greens (parsley, dill, tarragon) - 1-2 tbsp
lemon zest 1 tsp

Cooking method:

Place sour cream in a bowl.
Add soy sauce.
You need to grate the zest from the lemon.
It is advisable to remove only the yellow part of the lemon peel, since the white pulp under the peel can add bitterness to the sauce.
Although this is a matter of taste.
Lemon can be replaced with orange; the sauce will be brighter and less tart, since orange zest has a sweetish taste.
Rinse fresh greens in cold water, dry with a towel and chop.
If you have tarragon herb, I advise you to add it, this herb will add a special taste to the sauce.
Mix everything thoroughly and the sauce with herbs for the fish is ready.
I prepared a sauce for red fish, which often turns out a little dry, especially pink salmon meat.
Therefore, such a gravy for fish will make it juicier and softer.

Creamy sour cream sauce

Ingredients:

cream – ½ cup;
sour cream – ½ cup;
water – 100 ml;
dill or parsley - to your taste;
garlic – 1 clove (can be without garlic);
salt - to your taste.

Preparation:

Chop the greens.
Pass the garlic through a garlic press.
Place cream and sour cream in a small saucepan, pour in water, add salt, garlic and herbs.
Mix everything well.
Place the pan on the fire and boil.
Remove from heat.
The sauce is ready.
All that remains is to put it in a gravy boat and serve it to the table along with a fish dish.

Spicy tomato spicy salmon sauce

Ingredients:

fresh river fish – 400 g;
onion – 1 pc.;
sweet pepper – 1 pc.;
vegetable oil – 4 tbsp. l.;
flour and breadcrumbs – 100 g;
Vietnamese hot chili sauce – 2 tbsp. l.;
spicy Indian king masala – 1 tsp;
Kikkoman soy sauce – 1 tbsp. l.;
ketchup-lecho sauce – 2 tbsp. l.;
sugar – 1 tsp;
mayonnaise – 1 tbsp. l.

Cooking method:

Let's start making hot tomato sauce for fried fish
Let's take some fresh river (sea) fish, remove the scales and entrails and wash it.
Remove the heads and tails and cut the fish into small pieces, no larger than a matchbox.
The fish can be sprinkled with soy sauce, so it ferments and does not crumble during frying. Read more:
Let's prepare the breading from a mixture of flour and ground white crackers.
Roll the pieces of fish in breading and start frying them on both sides in heated vegetable oil.
Fish is not meat; it cooks very quickly.
Remove the finished fish pieces from the frying pan and place on a separate dish.
Let's start preparing a spicy tomato sauce for fish dishes, for which we take one sweet pepper, an onion, Vietnamese hot chili sauce with garlic and a little fiery and aromatic Indian masala.
Cut the onion and red bell pepper into smaller pieces and place them in the frying pan where the fish was fried.
There is enough oil left.
Let's prepare Kikkoman soy sauce, lecho ketchup, which contains natural tomatoes and peppers, and we will also need mayonnaise.
Of course, if you have fresh ripe tomatoes, you don't need any ketchup.
The peppers and onions were fried quite well.
Add soy sauce, ketchup, chili sauce and mayonnaise to the pan.
Return the pan to the heat, add half a glass of boiling water and a teaspoon of sugar.
Cook the fish sauce over low heat for another 5 minutes.
Taste the dish for salt and add it as needed.
You can add a little crushed dried herbs.
Remove the pan from the heat and pour the sauce into the gravy boat.
Serve the dish on flat plates.
As a side dish we use boiled potatoes, cut into circles.
We place the sauce in the center of the plate, potatoes and fish are laid out around the perimeter.
Decorate the dish with chopped fresh dill.

Fish sauces include all versions of this dish prepared in fish broth. Fish sauces can be divided into sauces based on white fish sauce, and the second option - tomato fish sauce. The finished fish sauce can be supplemented with a small amount of vegetables, mushrooms (especially with champignons), chopped eggs, egg yolks, nutmeg, salted, peeled and finely chopped cucumbers, capers and some other products. These sauces are usually served with boiled, fried or poached fish, as well as minced fish dishes.

Cold Marisquito sauce for seafood

Ingredients

2 boiled egg yolks
2 raw egg yolks
12 canned anchovy fillets
2 cloves garlic
lemon juice
1 teaspoon tomato paste
1 teaspoon Dijon mustard
2 pinches of saffron
250 g extra virgin olive oil

Preparation

Grind all ingredients except anchovies and oil in a blender. When the mass becomes homogeneous, gradually add olive oil in a thin stream, continuing to whisk, just as you do for mayonnaise.

When the sauce is ready, rises and acquires the consistency of mayonnaise, finely chop the anchovies and mix gently. The sauce is ready!

To store it in the refrigerator, do not forget to cover the container with the sauce with cling film.

This sauce is great for any seafood!

Salmon sauce

Ingredients

200 g marinated salmon
150 grams of homemade mayonnaise prepared with olive oil
90 g natural yogurt
40 g finely chopped onion
1/2 teaspoon grated lemon zest
1 small clove of garlic, finely minced
1 tablespoon finely chopped pickled cucumber
1 teaspoon finely chopped green onion
sea salt
freshly ground black pepper

Preparation

Mix yogurt and mayonnaise in a blender.

Cut the marinated salmon into small cubes, approximately 3x3 mm. Chop all other ingredients as thinly as possible with a knife.

Now all that remains is to mix all the ingredients of the sauce in a bowl to form an even mass. Store the sauce in the refrigerator, covered with cling film.

Great with seafood, baked and fried fish. Also for toasting and making the famous Basque pintxos! All that remains is to add a little imagination!

Delicious sauce is the best addition to fish dishes. This culinary wizard allows you to highlight the noble taste of valuable species of river and sea inhabitants - beluga, sturgeon, trout, salmon. Or, conversely, to mask the specific notes that are present in some types of fish, for example, catfish, cod and pike.

The sauce is served with stewed, boiled, fried, oven-baked and grilled fish, aspic, salads and appetizers. If the fish is skinny, gravies based on dairy products - cream, sour cream, butter - are ideally combined with it. But sour sauces, to which lemon juice, cucumber pickle, vinegar or wine are added, are more in harmony with fatty varieties.

How to make sauce for fish

The main ingredients in fish sauces are most often dairy products (cream, milk, sour cream) and fish (less often meat and vegetable) broths. Additional components can be very diverse: eggs, roots, horseradish, tomato paste, wine, vinegar. Greens, garlic, spices and herbs are added very carefully so as not to interrupt the taste of the main ingredients. Carrots, onions and parsley roots must be sauteed. To make the broth rich, it is better to use fish tails, fins, head or skin instead of fillets.

If you want to add herbs and spices to the sauce, take note that celery, parsley and bay leaves go well with carp. It is better to add paprika, dill or saffron to salmon. And basil is ideal for river trout.

There are at least a hundred recipes for fish sauces. We will share the most interesting ones - delicious, easy to prepare, consisting of affordable products.

Sauces for fish: recipes

Recipe 1.

You will need: 0.5 liters of fish broth, 1 egg yolk, 2 pieces of butter (30 g each), 40 g flour, black pepper, half a lemon, salt to taste.

Melt one piece of butter in a frying pan with high sides, add flour, lightly fry, remove from heat, cool slightly and add cold broth. Mix all ingredients well so that there are no lumps left. Add ground pepper, salt and yolk, whisk, return the sauce to the stove and stir continuously, and when it comes to a boil (do not boil!), immediately remove the pan from the stove. When the sauce has cooled a little, add lemon juice (squeeze out half a tablespoon) and a second piece of butter. As for lemon, you need to be careful with it: add it in portions so as not to overdo it with acid.

Recipe 2.

You will need: 1 teaspoon of butter, 50 ml of fish broth, 1 clove of garlic, 50 ml of dry white wine, tomato pulp (without seeds and skin), cold-pressed olive oil and finely chopped leeks - 1 tablespoon each, basil greens taste.

Heat the olive oil in a frying pan, fry the chopped leeks and garlic in it until golden brown, pour in the wine, and when it has evaporated by 1/3 of the volume, add the fish broth, let it boil and add the torn basil into the sauce. Remove the saucepan from the heat, add a spoonful of butter, and when it melts, mix everything well. The basil sauce is ready! You can serve it with fish, vegetables, and seafood.

Recipe 3.

You will need: 100 ml of vegetable oil (unrefined), 1 large egg yolk, 1 tablespoon of finely chopped dill, 1 teaspoon of wine vinegar, a pinch of salt, 1 teaspoon of sugar, ground black pepper to taste, 2 tablespoons of Dijon mustard.

Beat the mustard with sugar and egg yolk, add salt, vinegar, pepper (or other spices as desired), and then pour in the oil in a thin stream and beat well with a blender. Adjust the amount of vinegar to your taste; you don’t have to add all of it at once. Combine chopped dill into the finished sauce. This sauce is quick and easy to prepare and can be made in 5 minutes. They will add a spicy twist to fish dishes.

Recipe 4.

You will need: natural (ideally homemade) yogurt without additives or fillers - 300 ml, 2 pickled cucumbers, a pinch of white pepper, 1 clove of garlic.

Line a colander with gauze and pour the yogurt onto it. This is necessary to drain excess liquid. The yogurt will decrease in volume by 2 times. Finely chop the garlic. Chop the cucumbers too, and then squeeze thoroughly (excess liquid may make the sauce watery). Add ground white pepper to the yogurt mixture, mix everything thoroughly and serve immediately.

Recipe 5.

You will need: 600 g of chopped canned tomatoes, 2 tablespoons of balsamic vinegar, 2 cloves of garlic, a little orange zest (two strips), 1 tablespoon of sugar, 1 onion, 50 ml of cold-pressed vegetable oil, spices (ground black pepper, paprika and salt ) taste.

In a frying pan in vegetable oil, fry strips of orange zest, finely chopped onion and garlic. Pour in the balsamic vinegar and cook, stirring continuously, until it has completely evaporated. After this, add the tomatoes and simmer, mashing with a fork, for about 15 minutes over medium heat. Remove the pan from the stove, remove the zest, add spices to the sauce - salt, sugar, paprika, pepper and mix everything thoroughly.

Recipe 6.

You will need: 2 tablespoons of fish broth, half a tomato, 1 shallot (or onion), 4 tablespoons of wine vinegar, 400 ml of cream, 50 g of butter.

Melt the butter in a thick-walled frying pan, fry finely chopped onion until transparent, add vinegar and simmer, stirring occasionally, until the vinegar has completely evaporated. Pour in the broth, simmer again, and when the liquid has evaporated, add the cream and simmer, stirring continuously, until it thickens. Peel the tomato from skin and seeds, grind the pulp into puree and beat into the sauce.

Recipe 7.

You will need: 200 ml of sour cream and fish broth, 2 fresh horseradish roots, 1 tablespoon of flour, 30 g of butter, salt and spices to taste.

Peel the horseradish root, rinse well and finely grate. Place the horseradish in a saucepan with melted butter, lightly fry, add flour, heat over the fire, and then pour in sour cream, broth, salt, bring to a boil and cook for 1-2 minutes. Serve with cold appetizers and hot fish dishes.

Recipe 8.

You will need: 1.5 cups of walnuts, half a stick of butter, 100 ml of wine vinegar, 2 onions, 5 yolks, 2 tablespoons of flour, a pinch of cinnamon, 4 buds of cloves, 1 tablespoon of finely chopped herbs, 2 bay leaves, 1 coffee spoon red pepper powder, 3 cloves of garlic, salt, a handful of dried herbs and a little saffron.

Saute finely chopped garlic and onion in butter, add flour, stir thoroughly until smooth, pour in chicken broth, let it boil and cook for 2-3 minutes. Set the pan aside. Boil the spices in wine vinegar - cinnamon, cloves and bay leaf, and when it cools, strain. Mix fresh chopped herbs with dried ones, add finely crushed nuts, ground red pepper, saffron, egg yolks and spice-flavored vinegar. Combine this mixture with the creamy mixture and bring to a boil with constant stirring. The sauce is ready!

Recipe 9.

You will need: 7-8 parsley (weighing about 100 g), 50 g mint leaves, 5-6 cloves of garlic, a sprig of green basil, 150 g anchovies, 1 tablespoon each of Dijon mustard and capers, 200 ml cold-pressed olive oil, 2 salted cucumber, spices to taste.

Grind all ingredients in a blender, but do not puree. If the sauce is too thick, you can bring it to the desired consistency by adding more olive oil. Also adjust the spiciness to your liking. This sauce can be served with fish, seafood, vegetable and poultry dishes. There is no need to add salt to the sauce; cucumbers and anchovies will provide enough salt.

Recipe 10. Onion sauce with milk

You will need: 150 ml cream, 250 ml milk, 1 large onion, 50 g butter, 2 tablespoons flour, salt and other spices to taste.

Combine milk with cream. Chop the onion. In a frying pan with melted butter, fry the onion and flour until soft and creamy. While stirring, pour in the milk and cream in small portions and cook for at least 5 minutes over low heat. Before serving, season the sauce with a knob of butter. Onion sauce with boiled flounder, halibut and sole is especially good.

Mustard-dill sauce

Mustard-dill sauce is ready. It turns out almost not spicy, slightly sweet, with a pleasant sourness due to the presence of vinegar in the composition. Dill adds freshness and bright aroma to the sauce. This sauce is perfect for lightly salted, marinated or baked fish.

olive oil - 1/4 cup
mustard (sweet, honey) - 2 tbsp.
wine vinegar - 1 tbsp.
dill (fresh) - to taste.

Spicy fish sauce

Difficulty: easy
Equipment: frying pan
Techniques: stewing, boiling, sautéing

For the sauce recipe you will need:

tomatoes - 2 pcs.
leeks - 2 pcs.
butter - 2 tbsp.
margarine or vegetable oil
flour - 1 tbsp.
fish broth - 1.25 cups
cream (whipped) - 1/2 cup
salt, pepper - to taste.

Pickle sauce

For the sauce recipe you will need:

white fish sauce - 850g
cucumber pickle - 100g
grape white wine - 50g
butter - 100g
pepper (ground) - 2g.

Sauce recipe:

To prepare the brine sauce you need...

At the end of cooking, add white grape wine, boiled, strained cucumber brine to the white fish sauce and cook for 8-10 minutes. Season the finished sauce with salt, ground pepper, butter and strain.

Served with poached or boiled fish.

Sauce recipe:

To prepare Spicy Fish Sauce you need...

Pour boiling water over the tomatoes and remove the thin peel. Then cut them into cubes, leeks into thin slices. Simmer in a frying pan or in a small bowl with butter, margarine or vegetable oil until soft and transfer from the frying pan to a bowl. Pour flour into the fat in the pan, sauté (without browning), add fish broth and cook for 5 minutes. Add vegetables sautéed in oil and whipped cream to the finished sauce. Season the sauce. Serve with especially refined (that is, from more valuable varieties, especially carefully prepared) dishes of boiled or fried fish.

White fish sauce with egg

For the sauce recipe you will need:

white fish sauce - 700g
egg - 8 pcs.
citric acid - 2g
parsley - 20g
pepper (ground) - 1g.

Sauce recipe:

To prepare White Fish Sauce with Egg you need...

Add chopped or finely chopped hard-boiled eggs, citric acid or lemon juice, chopped parsley, salt and ground pepper to the white fish sauce. Mix all this thoroughly. The sauce is served with stewed and boiled fish.

White fish sauce (basic)

For the sauce recipe you will need:

fish broth - 1.1kg
flour - 50g
butter - 50g.

Sauce recipe:

To prepare White fish sauce (basic) you need...

Dilute hot white sautéed fish cooked in butter with hot fish broth intended for making sauce and cook for 45-50 minutes. Add salt to the hot sauce and then strain. The sauce is used to prepare derivative sauces.

Crayfish sauce on white sauce

For the sauce recipe you will need:

white fish sauce - 850g
butter - 100g
crayfish oil - 50g
white grape wine - 100g
onion - 50g
white roots - 60g
ground pepper - 1g
citric acid - 1g.

Sauce recipe:

To prepare Crayfish sauce with white sauce you need...

Add finely chopped white roots and onions to the white fish sauce and cook for 25-30 minutes at low boil. Before the end of cooking, pour boiled dry white grape wine into the sauce, add salt, ground pepper, citric acid, and then, stopping boiling, add pieces of butter and crayfish oil with rapid continuous stirring. The finished sauce should be strained. The sauce is served with poached and boiled fish - pike perch, salmon, whitefish, whitefish, trout.

White wine sauce

For the sauce recipe you will need:

white fish sauce - 900g
butter - 100g
onion - 40g
parsley - 30g
egg (yolks) - 4 pcs.
white grape wine - 100g
citric acid - 1g
ground pepper - 0.2g.

Sauce recipe:

To prepare White Wine Sauce you need...

Finely chop the parsley (root) and onion, saute, put in white fish sauce and cook at low boil for 30-35 minutes. Before the end of cooking, add boiled white grape wine (preferably Riesling) to the sauce; then, stopping heating, cool the sauce to 70C, add raw egg yolks, previously boiled with pieces of butter; At the same time, the sauce must be stirred continuously so that the yolks do not curdle. At the same time add salt, ground pepper, lemon juice or citric acid to the sauce. After this, strain the sauce. The sauce is served with steamed and boiled fish

Sailor sauce

For the sauce recipe you will need:

Sauce recipe:

To prepare Sailor Sauce you need...

Saute the roots and onions, cut into strips, in butter until the vegetables are soft. Then combine with tomato sauce, mushroom broth and cook for 15-20 minutes.

White fish sauce with lemon

For the sauce recipe you will need:

strong fish broth - 1/2 l
wheat flour - 25g
butter - 25g
onions - 20g
parsley or celery (root) - 15g
lemon - 1 pc.
pepper, bay leaf, salt - to taste.

Sauce recipe:

To prepare White Fish Sauce with Lemon you need...

Place oil in a thick-bottomed saucepan, heat it, add flour and saute it over low heat with continuous stirring until creamy. Dilute the sautéed flour in several additions with hot, strong fish broth, add sautéed onions, finely chopped parsley or celery roots, pepper and cook it all for 30-40 minutes at a low simmer, constantly skimming off the foam. Before removing from heat, add bay leaf, salt and lemon juice to the sauce.

Strain the finished sauce, rub the boiled roots and combine with it, season with butter.

The sauce goes well with vegetables, mushrooms (especially champignons), chopped eggs, egg yolks), nutmeg, salted, peeled and finely chopped cucumbers and other products.

White sauce for baking fish

For the sauce recipe you will need:

strong fish broth - 450 ml
butter - 25g
wheat flour - 25g
salt - to taste.

Sauce recipe:

To prepare White sauce for baking fish you need...

Lightly sauté the flour in butter, dilute with broth, simmer at low boil for 15-20 minutes, add salt and strain.

Velvety sauce

For the sauce recipe you will need:

butter - 150g
flour - 50g
fish broth - 500g
cream - 150g
lemon acid
salt.

Sauce recipe:

To prepare Velvety Sauce you need...

Fry the flour in butter until golden brown. Pour in the fish broth in a thin stream and, stirring continuously, bring to a boil. Cook for 20 minutes. Remove from heat, add salt, citric acid and whipped cream.

Macedonian fish sauce

For the sauce recipe you will need:

fish broth (or broth) - 2 cups
lard - 50g
sweet pepper - 2 pcs.
onions - 1 pc.
flour - 1 tbsp.
kebab sauce - 1 tbsp.
egg (hard-boiled) - 1 pc.
pickled cucumber - 1 pc.
ground sweet pepper - to taste
lemon juice
salt.

Sauce recipe:

To prepare Macedonian Fish Sauce you need...

Cut the bacon into cubes and lightly fry. Add the peeled onion, previously finely chopped, and the pepper pods processed in the same way. Simmer until soft, sprinkle with flour and pour in broth. Boil, then simmer over low heat. Add chopped pickled cucumber, kebab sauce and chopped hard-boiled egg. Add salt and pepper to taste. For flavor, you can add a few drops of white wine or cognac. Serve the sauce with fried fish fillets.

Sauce for fish with sheep cheese

For the sauce recipe you will need:

white sauce
compressed sheep cheese - 100g
mushrooms - 200g
sour cream - 3-4 tbsp.
butter - 1 tbsp.

Sauce recipe:

To prepare Sauce for fish with sheep's cheese you need...

Prepare white sauce, dilute with fish broth and milk. Let it boil well, rub through a sieve, add grated compressed sheep cheese, mushrooms stewed in butter and sour cream. You don’t need to rub the sauce through a sieve, but quickly and thoroughly grind it with a spoon.

Steamed fish sauce with mushrooms

For the sauce recipe you will need:

Sauce recipe:

To prepare Steamed fish sauce with mushrooms you need...

When preparing white fish sauce, add finely chopped and simmered mushrooms to it before cooking. Serve with boiled or poached fish.

Normandy sauce

For the sauce recipe you will need:

white sauce (meat broth) - 350g
fish broth - 100 ml
mushroom flavored juice - 100g
egg (yolk) - 1 pc.
sour cream - 90g.

Sauce recipe:

To prepare Normandy sauce you need...

Prepare a thick white sauce. Just before serving, add hot fish broth, aromatic mushroom juice, raw yolk and sour cream, heat without boiling, and serve immediately.

Swedish sauce

For the sauce recipe you will need:

fish broth - 300 ml
wheat flour - 1-1.5 tbsp.
cream - 400g
butter - 1 tbsp.
dill (finely chopped) - 1 bunch
ground red pepper - to taste
salt - to taste.

Sauce recipe:

To prepare Swedish sauce you need...

Dill is easy to sauté with oil for 2-3 minutes. and leave it aside. Mix freshly cooked fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind the flour with butter and add to the boiling broth, stirring to thicken. Salt and pepper. Serve with boiled, stewed and fried fish.

Fish sauce can be bought at any store. But it will never compare to gravy prepared by yourself. And it’s much more pleasant to please your household with homemade delights. Cook with pleasure and eat for health. Bon appetit!

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