Fish sauces - general principles and methods of cooking
The sauce added to the fish allows you to muffle the not very pleasant specific taste that is present in some species of fish, for example, cod, catfish, pike. Or, on the contrary, to emphasize the noble taste of valuable breeds - salmon, sturgeon, and trout. The sauce is served to boiled, fried, baked fish, as well as appetizers, salads, aspic. If the fish is oily, it is better to choose sour gravy, which include cucumber pickle, wine or vinegar. They will help make the taste of the dish less cloying. For lean fish varieties suitable sauces containing oil, cream, sour cream.
Any sauce can be easily bought in the store. But cooked with his own hand, it will still be delicious, so you can pamper yourself and the household with homemade delights. As the main component, fish broth, milk, sour cream or cream is most often used. Additional ingredients can be very diverse - horseradish, tomato paste, oil, vinegar, wine, eggs, mushrooms, roots. If the composition includes garlic, spices or spices, they are added in very small quantities so as not to interrupt the taste of the main dish. Fish sauces there are at least a hundred. We presented recipes with the most affordable products and simple cooking methods at home.
Fish sauces - food preparation
If parsley, carrot or onion roots are part of the sauce, they must be passaged. Oil and fat have the ability to retain aromatic substances. When heat treated without roasting, they quickly evaporate with water vapor. If flour is present in the sauce, fry it on its own or with added oil. It is fried until golden or brown, depending on the recipe. Flour is necessary to give the sauce a thick consistency, change color, adjust the taste.
Fish sauces - the best recipes
Recipe 1: Potato Fish Sauce
An unusual ingredient in this recipe is the potato, which serves as the basis of the sauce. Garlic and white wine vinegar give sharpness and sharpness. It is very good to serve such a delicious sauce for river fish, especially carp or burbot. It would be advisable to find wine vinegar, but if not, replace it with lemon juice, white dry wine, or regular vinegar 6%. Ingredients: 3 medium potatoes, 5-6 tablespoons of table oil, 4-5 not very large cloves of garlic, salt, white wine vinegar - 1 tablespoon.
Method of preparation
Boil the potatoes in the most usual way - in the peel. Peel, crush, and better blender. Add chopped garlic and all other ingredients. At the end of salt.
Recipe 2: Caribbean Fish Sauce
You can say this is a quick recipe, because preparing the sauce in five minutes. It is suitable not only for fish, but also for shrimps and squid. Rum can be replaced by other strong alcoholic drinks - brandy, sherry, whiskey. To make the sauce less calorie, mayonnaise should be replaced with yogurt.
Ingredients: 100g of mayonnaise, 1 table each. l rum and ketchup, spices, salt, 1/2 orange.
Method of preparation
Squeeze the juice out of a half orange, one and a half tablespoons is enough. Mix mayonnaise, ketchup, rum. Try and add salt to pepper to taste. You can experiment a little, and if the house has Tabasco sauce, add a few drops.
Recipe 3: Sour cream sauce with fish garlic
Another sauce that does not need to be heat treated. It is very tasty, suitable for any fish, especially fried. Cucumbers is better to take salted or pickled, because need natural sourness. In extreme cases, you can cut the pickled cucumber.
Ingredients: 200 ml sour cream, 2 boiled hard-boiled eggs, cloves of garlic, salt, pepper, pickled cucumber.
Method of preparation
Cucumber very finely crumble or grate. You can grate a half cucumber, the second - crumble.
Chop garlic and eggs: grated, finely chopped with a knife or put in a pestle. All mix with sour cream, salt and add pepper.
Recipe 4: Salsa Sauce for Fish
No need to go to Mexico to try the Mexican sauce. Cook it at home. Missing products can be bought at the nearest supermarket around the corner. In season, fresh strawberries are used, in winter - you can take frozen or replaced strawberries with kiwi fruit or feijoa.
Ingredients: 1 large tomato, bunch of cilantro or parsley, 1 medium onion, 5 strawberries (1 kiwi or feijoa), salt, balsamic vinegar - 1 tea, L., pepper, vegetable oil (olive , sunflower) - 3 tables. l. Method of preparation
Greens finely chop. Remove peel from tomato (scald with boiling water and peel). Chop the tomato and strawberries into small cubes. Also chop and onions. If you use kiwi instead of strawberries, you can grate it. Mix the crushed ingredients with the rest of the ingredients according to the recipe and let it brew for about an hour.
Recipe 5: White fish sauce
Speaking of sauces and seasoning for fish, you just can not ignore the classic white sauce. The recipe is borrowed from French cuisine, but to make it quite simple, because It is adapted for cooking at home. Lemon juice can be replaced with 6% vinegar.
Ingredients: fish broth (cube can be diluted) - 0.5 liter, butter - 60g (30g + 30g), flour - 40g, 1 egg yolk, salt, 1/2 lemon.
Method of preparation
Dissolve 30g of oil, pour out the flour and slightly overcook it. Remove from heat and pour cold broth. Stir, make sure that there are no lumps. Salt, pepper, add the yolk. Stir once more. Instead of a spoon, it is convenient to use an ordinary whisk for whipping. Return the sauce to the stove and stir until it comes to a boil. Do not boil, immediately remove from heat. When the mass has cooled down a little, add another 30g of oil and squeeze an incomplete spoon of juice from the lemon. Acid must always be injected carefully. In order not to overdo it, it is better to add not the whole portion, but half. After all, everyone has different taste preferences. Then try the sauce, and if it seems that the acidity is not enough, add more.
Fish sauces - tips from experienced chefs
- To get rich broth for the sauce, it is better to use not the fillets, but the fins, tails, skin or head of the fish.
- If you are going to cook the sauce with the addition of spices and herbs, it is necessary to remember that dill, saffron, paprika are well combined with salmon. Basil is suitable for river trout, dill and saffron for red mullet. It is better to add bay leaf, parsley and celery to carp.
