Sauce for fish: a recipe for all occasions

Fish, sea or river, like a lot. But its taste itself may not be very expressive. Therefore, when preparing dishes from it, it is worth taking care of tasty supplements. For example, make cream sauce to red fish or other marine varieties. It is prepared quite simply. Tomato sauce to fried fish or pesto to baked in the oven - options for each grade and kind of dish can be set. Here are some of the most appetizing.

Classic creamy fish sauce

The recipe assumes the use of the following ingredients: one hundred and fifty milliliters of fatty 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 stir into the butter sauce. Let the mixture cool down. If you have a desire to slightly change this fish sauce, the recipe allows you to use dry white wine instead of lemon juice, in addition, you can add a little dry white mushrooms to the mixture. For sharpness in the sauce it is recommended to add a little chopped garlic. Excellent fillers will be pickled cucumbers, olives, capers, ginger. If you like liquid refills, you can not evaporate the mixture, but just a little warm it up.

Spicy tomato sauce for fish

The recipe requires the presence of such ingredients: a bulb, one carrot, a pair of spoons of butter and tomato paste, a little flour, a glass of fish broth, parsley, salt. Wash and chop onion with carrots and parsley, fry them in vegetable oil over a small fire. Put in the flour and continue stirring. After a couple of minutes, add the tomato paste, lightly fry, add broth, add salt and cook for ten minutes. The sauce should become a little thicker. Remove the dish from the heat and add the butter, stir thoroughly and chop everything with a blender. This sauce is best served on the table in combination with boiled or fried fish.

Exquisite nut sauce for fish

The recipe is suitable for making an additive to pike perch, sturgeon or other noble varieties of fish, grilled. 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 broth, five chicken eggs, twenty-five grams of garlic, a little cloves, bay leaf, Pepper, saffron, salt, herbs. Pass the peeled and finely chopped garlic and onions in butter, add the flour, mix and pour the broth. Cook a little and remove from the plate. Vinegar boil with laurel and cloves, cool. Grind the nuts to a homogeneous mass, mix with egg yolks and finely chopped greens, season, then add the wine vinegar, after it is filtered. Mix with broth and heat, gently stirring and not bringing the resulting mass to a boil. After that, the sauce is ready for serving. It turns out very refined and tasty, turning the fish into a real delicacy.