Sauces are served to dishes because they are able to shade and emphasize their taste. For each dish will be ideal for its sauce. The taste of fish is best shaded by white sauces made on the basis of milk or cream. Butter, sour cream, lime or lemon juice, wine, white pepper and other spices give them additional flavors. The recipes for cream sauce for fish are so numerous that everyone can find an option to taste. If you apply it to river fish, then you will be able to disguise a specific smell, which not everyone likes. If you apply cream sauce to red fish, it will emphasize its delicate and noble taste. Therefore, cooking cream sauce does not hurt to learn to any hostess, no matter what fish they prefer to eat in her house.
Cooking Features
Creamy sauce is also good because it is cooked fairly quickly and even with a little culinary experience it turns out excellent without much effort. The sauce can be made even by an inexperienced cook, if you use the advice of skilled cooks.
- If you want the sauce to have a pleasant shade, it is advisable to fry the flour before curing with other ingredients in a dry frying pan until caramelized.
- When introducing milk or cream, the sauce should be carefully whipped with a whisk to prevent lumps. If this is still not prevented, the sauce should be rubbed through a sieve as soon as possible and only then returned to the plate and cook.
- To obtain the most delicate consistency and prevent burning, it is recommended to prepare the sauce in a water bath or at least in extremely low heat.
- Spices and spices can be added to the sauce to your liking, while remembering that not all seasonings are suitable for fish. There should not be too many flavored additives so that they do not overwhelm the taste of the sauce and the fish with which it is served.
It is better to select the sauce recipe, taking into account which fish you are preparing for lunch or dinner. For example, cheese sauces are more suited to salmon, salmon and sturgeon, with mustard to herring and mackerel, with plenty of spicy herbs and lime juice to river fish. However, this rule can and break, focusing on your own taste.
Classic recipe of creamy sauce for fish
Composition:
- drinking cream - 100 ml;
- wheat flour - 1 tsp;
- butter - 50 g;
- fresh greens - 50 g;
- lemon - 0, 5 pcs .;
- a mixture of ground peppers - a pinch;
- salt - to taste.
Method of preparation:
- Wash, dry and finely chop the greens with a knife. A good mix of parsley and dill, you can add a sprig of rosemary.
- Wash the lemon, squeeze the juice out of half the fruit. Be sure to remove the bones from it, if they got into it. If desired, rub a little zest, no more than half a teaspoon, and mix the zest with chopped greens.
- In a dry skillet, lightly fry the flour.
- In another frying pan or in a skillet, melt the butter, mix the prepared flour with it.
- A thin stream, whipping the contents of the saucepan with a whisk, pour in the cream.
- After a couple of minutes, add some greens, mix. Stir slowly over low heat for 5 minutes.
- Add lemon juice, salt, pepper. Stir and remove from heat.
The creamy sauce prepared according to this recipe is universal. It can be served to any kind of fish. Also, this recipe can be considered basic. On its basis, adding various ingredients, you can make many other white sauces to the fish, for example, cheese, garlic.
Creamy sauce with cheese
Composition:
- wheat flour - 1 tsp;
- butter - 60 g;
- dry white wine - 100 ml;
- processed cheese - 40-60 g;
- rosemary - 2 twigs;
- spices, salt - to taste.
Method of preparation:
- Finely chop rosemary, mix with spices.
- Grind melted cheese on a grater.
- Melt the butter, pour the flour into it, mix.
- After a minute, pour a cooled wine into a pan of flour and butter in a thin stream. Stir quickly to avoid lumps.
- Cook on low heat or steam for 7-8 minutes.
- Add cheese. Cook, stirring, until it melts.
- Pour salt and spices, mix. In a minute the sauce will be ready.
If desired, rosemary can not be crushed to add to the sauce, but to decorate the finished dish with it. White sauce with a delicate creamy taste, cooked according to the recipe, is perfect for salmon or similar types of fish.
Creamy sauce with garlic and nuts
Composition:
- drinking cream - 0, 2 l;
- garlic - 2 cloves;
- hazelnuts - 2 pcs .;
- fresh greens - 100 g;
- olive oil - 60 ml;
- water - 100 ml;
- lime juice - 40 ml;
- salt, spices - to taste.
Method of preparation:
- Finely chop the garlic and fry it in olive oil for 2-3 minutes. Pour out of the pan on a saucer.
- Place the hazelnut kernels in a mortar and ceiling well, grinding them thoroughly, - there should not be large pieces in the sauce.
- Wash, shake off water and chop fresh greens finely. Well cilantro and parsley.
- Dilute cream with water. You can use full-fat milk instead of cream, but then you don’t need to dilute it with water.
- Pour cream or milk into a saucepan, bring to a boil, reduce heat.
- Add roasted garlic, chopped hazelnuts, salt and spices. Pour in lime juice. Mix well and cook, stirring for about 5 minutes.
- Pour fresh greens, mix. In a minute remove the stewpan from the fire.
It is better to use this sauce for stewing or baking fish of any kind in it. Especially tasty are cod and pollock in it.
Creamy mustard sauce
Composition:
- drinking cream - 0, 2 l;
- dry white wine - 0, 2 l;
- garlic - 1 clove;
- mustard (sauce) - 50 ml;
- wheat flour - 40 g;
- shallots - 30 g;
- butter - 50 g;
- fresh dill - 100 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Chop up the dried and dried dill with a knife.
- Finely chop the onion and garlic. If desired, they can be crushed with a blender.
- In a skillet, melt butter, sift the flour directly into it.
- Pour in a thin stream of wine while whipping the contents of the saucepan with a whisk.
- Cook the sauce for a minute or two. Similarly, enter the cream. Boil the sauce until it thickens to the desired consistency.
- Add salt, spices, herbs and mustard. Whisk thoroughly with a whisk so that these ingredients are evenly distributed, and remove the sauce from the heat.
This savory sauce goes well with river fish, as well as herring, mackerel, and herring. However, this does not mean that it cannot be served with salmon or trout - this sauce will not spoil them either.
Creamy sauce with cucumber
Composition:
- white yogurt (unsweetened) - 0, 25 l;
- fresh dill - 50 g;
- fresh cucumber - 0, 2 kg;
- lemon juice - 30 ml;
- olive oil - 60 ml;
- garlic - 2 cloves;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash and clean the cucumber. Finely chop it or chop it on a coarse grater.
- Fold in a sieve and leave for 15 minutes to stack extra juice.
- Cucumber pulp mix with yogurt.
- Add finely chopped dill, garlic passed through a press, and olive oil mixed with lemon juice. Salt and pepper to taste.
- Whip the sauce with a whisk or mixer.
Despite the fact that there is no cream in the sauce, it has a pleasant creamy flavor. Cucumber and garlic give it freshness and piquancy, lemon juice makes it slightly sour, and olive oil makes its consistency more tender and creamy. This sauce is good and the fact that it does not require heat treatment, is prepared quickly and easily.
Cream sauce with caviar
Composition:
- fatty cream - 0, 2 l;
- lemon juice - 40 ml;
- lemon peel - 5 g;
- red caviar - 40 g;
- salt, seasonings - to taste.
Method of preparation:
- Bring the cream to a boil, reduce the heat.
- Add the zest and seasonings, cook for 5 minutes. You can not add salt, because the caviar, which you put in the sauce a little later, is already salty.
- Remove from heat, cool to room temperature.
- Add lemon juice and caviar, mix gently.
Do not add caviar to hot cream, otherwise it may become hard and the sauce will be irreparably damaged.
Creamy fish sauce can be prepared according to different recipes, each of which is not similar to the other. Moreover, knowing the basic principles of cooking white sauce, you can experiment by creating your own unique recipes. Guests and households will certainly appreciate your culinary skills.
