Sour cream sauce for fish

Sour cream sauce for fish

Sour cream is often used to prepare various dishes from vegetables, meat and fish. But they can not only be put out in it. Experienced housewives often make of it sauces that are great for fish dishes. Sour cream sauce for fish can be thick and liquid, served separately or serve as gravy. Many variations of this liquid seasoning can be made from products that are found in almost every home. Great culinary skills and a lot of time for this will not need.

Cooking Features

Even a beginning hostess will be able to make fish sauce of sour cream, however, to get the best result, she needs to know and take a few moments into account.

  • Sour cream of different quality is on sale. Sometimes under her appearance sold products containing components of plant origin. For cooking sauce suitable only natural product made from cow cream without the use of thickeners.
  • Sour cream for sauce needs to be taken fresh. If it is soured, then the sauce will also come out sour, unpleasant in taste.
  • The optimal fat content of sour cream for sauce is 20%. Fatter product is considered too thick, and low-fat sour cream during heat treatment may curl, as the composition of fish sauce often include lemon juice or tomato puree related to acidic foods.
  • There are many types of cream sauce. The recipe for liquid seasoning is chosen taking into account the variety of fish to which it is going to serve. The red fish is well suited sauces, which include cream, cheese, greens. Condiments that include bay leaf, mustard, and spicy herbs are good for river fish. Sour cream sauce cooked with tomatoes, lemon juice, garlic, onion and carrot will be in harmony with any fish dishes.
  • Sour cream sauce can be served cold and warm to the fish, it all depends on the particular seasoning recipe.

Keep sour cream sauce in the refrigerator for 3-4 days, sometimes a little longer. Wanting to extend the shelf life of the seasoning 2-3 times, it is frozen. Before using the frozen sauce, beat with a mixer, then heated to the desired temperature.

Classic cream sauce for fish

Composition:

  • sour cream - 0, 5 l;
  • butter - 30 g;
  • wheat flour - 20 g;
  • salt, pepper, lemon zest - to taste.

Method of preparation:

  • Melt the butter in a saucepan.
  • Add the sifted flour and fry it, stirring with a spatula, until the flour mass becomes caramelized.
  • Put sour cream in a saucepan. Add salt, pepper and zest to it. Beat with a whisk, trying to get a homogeneous mass without flour lumps.
  • Wait until the sauce starts to boil. Stir it and remove from heat.

Before serving, the sauce will not interfere with the strain, as there, despite the efforts of the culinary specialist, there may remain flour lumps that will spoil the organoleptic qualities of the whole dish.

Sour cream sauce in fish broth

Composition:

  • sour cream - 0, 2 l;
  • fish broth - 0, 2 l;
  • butter - 20 g;
  • wheat flour - 20 g;
  • horseradish root - 20-30 g;
  • salt - to taste.

Method of preparation:

  • Clean the horseradish root. Grind it with a blender or meat grinder.
  • Mix sour cream with salt and horseradish, dilute with broth.
  • Fry the flour in the melted butter. Enter the sour cream mixture and warm it to a boil, stirring with a spatula.

Sauce made according to this recipe can be served with hot and cold fish appetizers.

Sour cream cheese sauce for fish

Composition:

  • sour cream - 120 ml;
  • cream - 100 ml;
  • egg yolks - 2 pcs .;
  • wheat flour - 20 g;
  • butter - 20 g;
  • hard cheese - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the eggs. Smash them by separating the yolks from the proteins. Proteins for the sauce will not be required, they can be used to prepare other dishes.
  • Place the yolks in a bowl, add salt and pepper to them, shake with a fork or whisk.
  • Add sour cream to yolks. Beat them together.
  • Melt the butter in a saucepan. Fry the flour in it.
  • Whip the contents of the saucepan with a whisk, pour the cream in a thin stream. While stirring the cream with a spatula, wait until they begin to thicken.
  • Let the cream cool down a little, combine with sour cream.
  • Heat the creamy cream mixture in a water bath and warm it for 6-8 minutes, beating with a whisk.
  • Remove the sauce from the heat. Pour in finely grated cheese, quickly stir the sauce.

Sour cream sauce made according to this recipe should be used immediately, until it has cooled. Serve it to hot fish and seafood.

Sour cream sauce for river fish with mustard

Sour cream sauce for fish

Composition:

  • sour cream - 0, 25 l;
  • olive oil - 40 ml;
  • table vinegar (9 percent) - 5 ml;
  • table mustard - 20 ml;
  • seasonings for fish - to taste.

Method of preparation:

  • Combine oil with mustard, salt and seasonings, grind to homogeneity.
  • Beat the mixture with a whisk, enter the sour cream in parts.
  • Pour the vinegar into the sauce. Beat it again with a whisk or a mixer.

The sauce is served cold to the fish. Vinegar in its composition can be replaced with a tablespoon of lemon juice, then the seasoning will get a more refined taste.

Sour cream-tomato sauce for fish

Composition:

  • sour cream - 0, 2 l;
  • fish or vegetable broth - 0, 2 l;
  • flour - 40 g;
  • tomato paste - 40 ml;
  • salt, pepper - to taste.

Method of preparation:

  • In a dry pan, fry the flour to caramel color.
  • Pour in a thin stream of broth, whipping the contents of the pan with a whisk at the same time to avoid the formation of flour lumps.
  • Mix sour cream with tomato paste, salt and pepper.
  • Add sour cream to the broth, mix well and continue to cook the sauce over low heat for another 5 minutes.
  • Pour the seasoning into a sauceboat, serve it cold as a sauce or use hot instead of gravy.

If the formation of flour clumps during the preparation of the sauce could not be avoided, before serving, do not be lazy to strain the seasoning through a sieve.

Sour cream sauce with carrot juice and horseradish to fish

Composition:

  • sour cream - 0, 25 l;
  • grated horseradish with lemon juice - 100 g;
  • carrots - 100 g;
  • salt - to taste.

Method of preparation:

  • Scrape carrots, wash, dry with a napkin. Grate it on the side of the grater, which is usually used for cooking pancakes.
  • Place the carrot puree in a gauze folded in several layers, squeeze the juice out of it.
  • Put sour cream in a bowl. To her shift horseradish sauce with lemon juice. It can be purchased at the store or cooked with grated horseradish root (60-80 g), mixed with squeezed juice from half a lemon.
  • Add carrot juice.
  • Salt the products and mix thoroughly.

The sauce made according to this recipe is served cold to the fish, but the appetizer itself can be both cold and hot.

Sour cream is the basis for the preparation of a variety of sauces, many of which are well in tune with the taste of fish dishes. The option of liquid seasoning is chosen taking into account the variety of fish from which the snack is made, and the gastronomic preferences of those who are at the dinner table. The process of making cream sauce is not complicated. By following the instructions accompanying the selected recipe, you will avoid mistakes and get the expected result.

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