Some dishes simply do not tolerate the absence of sauce on the plate, although they can be prepared as tasty and satisfying as you like. A striking example is the fish, no matter how royal it may be. Add a fragrant rich gravy to it, you will immediately see the difference and feel like a real gourmet.
Creamy fish sauce
Ingredients:
- 40 g of high-quality butter;
- 30 g flour;
- 80 ml of 20% cream;
- 100 ml of white wine;
- 3 green onion feathers;
- 2 tbsp. capers;
- 30 ml of lemon juice;
- a pinch of ground white pepper and nutmeg;
- 1/3 tsp salt.
Place the butter in a saucepan and melt over moderate heat. Pour the sifted flour into it and stir quickly. Without stopping stirring, pour in the wine, and after a couple of minutes, the cream. Boil the sauce until thick, then set aside, add capers, lemon juice, chopped onions, salt and spices.
Tomato sauce for fish
Ingredients:
- 400 ml of fish broth;
- 3 ripe tomatoes;
- 1 carrot;
- 1 onion;
- 3 sprigs of parsley;
- 50 ml of vegetable oil;
- 30 g each of flour and butter;
- salt.
Grate the carrots. Peel the onion and chop finely, chop the parsley. Make cross-shaped cuts on the tomatoes, scald the fruits with boiling water, remove the skin and scrub the seeds. Rub the red pulp into a puree.
Place a small saucepan of vegetable oil over medium heat. Fry vegetables with flour in it and cook for 3-5 minutes until the carrots are soft. Stir in the tomato mass, fish broth and salt to taste. Simmer the sauce for another 8-10 minutes at the lowest temperature, stirring occasionally. Rub it through a sieve or blender, reheat and mix with butter.
Orange sauce for fish
Ingredients:
- 190 g butter;
- 150 ml of white wine;
- 2 oranges;
- 1 onion;
- 25 g of honey;
- 1/3 tsp ground white pepper;
- 1/2 tsp salt.
Pour boiling water over the oranges and pat dry. Grate citrus zest and squeeze out the juice. Combine everything with chopped onions, honey and wine. Heat the mixture without boiling. Cut the butter into sticks and place one at a time in the sauce until melted. Pepper it, salt and strain through a sieve or cheesecloth.
Tartare: the classic fish sauce
Ingredients:
- 120 g of sour cream and olive oil;
- 40 g of Russian mustard and pickled mushrooms;
- 1 pickled or pickled cucumber;
- 2 boiled chicken eggs and 2 raw egg yolks;
- 3 green onion feathers;
- 20 ml of apple cider or grape vinegar;
- 1 tsp Sahara;
- 1/2 tsp salt.
Separate the boiled yolks from the whites, rub the raw yolks with mustard. Stir continuously and add olive oil to the mixture. Chop mushrooms, cucumber, egg whites and green onions into small pieces. Mix everything in one container, season with sour cream and vinegar, season with sugar and salt.
