White sauce is prepared for various dishes, as this liquid seasoning has many faces, and suitable options will be found for poultry, meat, and fish. The classic version of this gravy is made from milk or broth, thickening them with flour. Other seasonings are made on the basis of cream, sour cream, mayonnaise. White fish sauce is often supplemented with onion, lemon, white wine, as these components can neutralize the specific smell of the main ingredient and at the same time make its taste more expressive. Sometimes in the composition of the sauce to the fish you can find anchovies, gherkins, mustard, herbs, nutmeg. All this makes each version of liquid seasoning unique. Even the pickiest gourmet can choose a sauce recipe to your liking.
Cooking Features
White fish sauce can be of several types. The traditional is considered the option when the broth or milk is mixed with roasted flour. Sometimes the main ingredients are thickened with eggs, cheese and other ingredients. No less common are seasonings, which are a mixture of sour cream, mayonnaise or cream with chopped vegetables, greens, mustard and various spices. Technology of preparation of these sauces is different, and to obtain the expected result, you must adhere to the recommendations accompanying the selected recipe. However, knowing a few common points will also help to avoid mistakes and disappointments.
- When preparing bechamel sauce for fish, it is important to prevent the formation of flour lumps. To do this, the flour is fried in a dry frying pan or in butter until caramel color and only then milk or broth is injected, whipping it at the same time. Use cold liquid to reduce rice lump formation. If flour is not pre-sifted, it will be more difficult to avoid lumps in the sauce. Sifting is also needed to rid the product of small litter and insect larvae.
- Sometimes the white sauce needs to be rubbed through a sieve. This need arises when it was not possible to avoid the formation of lumps of flour when it is combined with a liquid base. Sometimes you just want to get the sauce as smooth as possible, in which even pieces of vegetables will not come across. Grinding them through a sieve just allows you to achieve this goal.
- Some variations of fish sauce should contain pieces of pickled vegetables or other products. Then they are entered into it after it is whipped by a blender or filtered.
- The choice of sauce sometimes depends on the kind of fish from which the dish is prepared. For low-fat varieties are more suitable seasonings containing oil. For fatty dishes it is advisable to submit a light sauce made from milk or broth.
A sauce prepared for fish can serve as a gravy. Then it is served warm. Also liquid seasoning can be served separately. Then it is usually required to cool beforehand. Some types of white sauce are universal, they can be served both hot and cold.
White sauce on milk for fish
Composition:
- butter - 30 g;
- wheat flour - 30 g;
- salt - a large shchipot;
- nutmeg is a big pinch;
- milk - 0, 25 liters.
Method of preparation:
- In a skillet, melt the butter.
- Add pre-sifted flour.
- Fry over medium heat, stirring with a spatula, until the flour mass becomes caramelized.
- Whip the contents of the skillet with a whisk, pour the cooled milk into it in a thin stream.
- Cook the sauce for about 5 minutes, stirring it with a whisk to prevent the formation of lumps. During this time, the sauce will be quite thick.
- Add salt and nutmeg, whisk the sauce with a whisk and remove from heat.
White bechamel sauce should be served on the table or it is recommended to use it as a gravy immediately after cooking, otherwise it can become covered with a film without losing homogeneity.
White sauce in fish broth
Composition:
- fish broth - 0, 5 l;
- raw egg yolk - 1 pc .;
- butter - 60 g;
- wheat flour - 40 g;
- lemon - 0, 5 pcs .;
- black or white ground pepper, salt - to taste.
Method of preparation:
- Strain the broth and put it in the fridge.
- In a skillet, melt a piece of butter weighing 30-40 g.
- Add the sifted flour and fry it to a caramel color.
- Enter cold broth, whipping it with a whisk to prevent lumps from forming. If they are still formed, strain the broth mixed with the flour through a sieve.
- In barely warm broth enter egg yolk. Whisk the mixture.
- Add salt and pepper, whisk again.
- Place the saucepan with the sauce on a very slow fire. Heat the seasoning, stirring with a whisk until you notice that it begins to boil.
- Without allowing the sauce to boil, remove it from the heat.
- Squeeze the juice out of half a lemon, pour it into the sauce. Add the remaining oil.
- Mix the seasoning well to make it homogeneous.
Serve warm or chilled fish sauce.
White sauce with onions to fish
Composition:
- onions - 150 g;
- butter - 50 g;
- wheat flour - 50 g;
- milk - 0, 25 l;
- cream - 0, 2 l;
- salt, spices for fish - to taste.
Method of preparation:
- Free the onions from the husks and cut them into small cubes.
- In a saucepan, melt the butter, put the onion in it. Cook it over low heat until it is soft and transparent.
- Sprinkle onions with sifted flour. Stir fry them to a caramel color.
- Mix milk with cream. Pour the liquid mixture into the saucepan, whilst whipping at the same time.
- Cook the sauce for a few minutes to make it thicker.
- Remove the saucepan from the heat, allow the sauce to cool slightly, rub it through a sieve.
- Add salt and spices, mix.
Warm up the sauce for a few minutes, pour it into the saucepan and serve it to the table.
White sauce from cream and sour cream to fish
Composition:
- sour cream - 120 ml;
- cream - 120 ml;
- garlic - 2 cloves;
- salt, pepper - to taste;
- water - 100 ml;
- fresh greens (dill, parsley) - 50 g.
Method of preparation:
- Wash, dry the greens, cut it into small pieces and place it in the blender jar.
- Add salt, spices and sour cream to the greens.
- Turn on the device, grind the contents of its container, turning it into a uniform composition.
- Add garlic, cream and water passed through the press. Whisk the products together.
- Pour the sauce in a saucepan and heat, stirring, to a boil.
As soon as the sauce begins to boil, remove the saucepan from the heat and use the liquid seasoning as intended.
White Mayonnaise Sauce for Fish
Composition:
- mayonnaise - 0, 25 l;
- dill - 20 g;
- capers (optional) - 20 g;
- lemon - 0, 5 pcs.
Method of preparation:
- Finely chop the previously washed and dried dill.
- Cut the capers as small as possible.
- Squeeze juice out of half a lemon, grate a teaspoon of zest.
- Put the mayonnaise in a bowl. Add dill, capers, lemon juice and zest to it.
- Beat the products with a mixer or a whisk.
The sauce prepared according to this recipe is served to the fish in a saucepan in a cold form.
There are quite a few options suitable for white fish. Some types of liquid seasoning are served separately, others serve as a gravy, others are universal. A suitable recipe can be found for every taste.
