In cooking, many different sauces are used to complement trout dishes. They enhance the taste, emphasize the aroma of fish, decorate the appearance of the finished dish, help fish products to be better absorbed by the body. Often, such sauces are not difficult to prepare from the most common products. Even a novice cook can handle them.
Creamy dill sauce for baked trout
This sauce is for those who do not like to mess around in the kitchen for a long time. The sauce is tender, refreshing with the aroma of dill and lemon. This recipe will take 15 minutes to prepare. The finished product has 390 calories per serving. The sauce, containing a light acid, is harmoniously combined not only with trout, but also with salmon, salmon and other fatty fish.
The recipe is for 4 servings.
Ingredients required:
- ¾ a glass of sour cream 20% fat. You can take sour cream of lower fat content;
- 2 tsp ready-made mustard;
- 1 clove of minced garlic
- 2, 5 tbsp finely chopped fresh dill;
- 1 tsp lemon zest;
- 1, 5-2 tbsp lemon juice;
- 1 tbsp olive oil;
- ½ tbsp Sahara;
- salt and pepper to taste.
Preparation:
Mix all of the listed foods in a bowl, adjusting the acidity, salt, sugar. Leave the sauce for 10 minutes for the products to release their aromas and taste. Stir again.
Serve with baked or fried trout on a side platter or in a separate bowl.
The calorie content of the sauce is reduced by replacing the sour cream with Greek yogurt. The sauce will be less greasy, but the creamy taste will be lost.
Mustard can be easily substituted with table horseradish or mixed in equal proportions.
Tomato sauce with mushrooms
The sauce is made from naturally available products.
Required Ingredients:
- 800 g fresh tomatoes;
- 1 carrot (80 g), cut into slices
- 1 onion (100 g), diced
- 100-150 g of porcini mushrooms or champignons, cut into wedges;
- 30-40 g of parsley and celery root, chopped at random;
- 1 tbsp lemon juice;
- 1, 5 tbsp. vegetable oil;
- 1-2 tsp Sahara;
- salt, pepper, bay leaf to taste.
Preparation, step by step:
Step 1. Make cruciform cuts at the top of each tomato. Dip the tomatoes in boiling water for 1 minute, remove and cool. Remove the skin. Cut randomly.
Step 2. Pour oil into the pan. Heat the oil and put onions, carrots, parsley and celery roots in a frying pan, sauté until softened.
Step 3. Add chopped tomatoes and continue simmering over low heat for 20-25 minutes.
Step 4. Grind the stewed vegetables with a blender. Season with salt and pepper, add lemon juice, sugar. If the tomatoes are sour, then you can skip the lemon juice.
Step 5. Add mushrooms, bay leaf to the sauce and boil them over low heat until cooked. Remove bay leaves from cooked sauce.
Trout with cranberry and ginger sauce
This interesting sauce is very easy to make. The addition of mustard and ginger makes the aroma and taste not only interesting, but delicious, in addition, they will enrich the fish with vitamins and minerals.
The recipe is for 5 servings. Each serving contains about 80 kcal.
Required Ingredients:
- 100 g fresh or frozen cranberries;
- ¼ glasses of sugar;
- ¼ tsp grated lemon zest;
- 1 tbsp water;
- 1 tsp ready-made mustard;
- 1 tsp red wine vinegar;
- 1 dessert spoon of olive oil;
- 1 dessert spoon chopped shallots
- ¼ tsp fresh thyme or a couple of rosemary leaves;
- ¼ tsp grated ginger;
- salt (¼ tsp).
Preparation:
Step 1. Place the cranberries, sugar and water in a small saucepan and bring to a boil. Cook over low heat for 10 minutes.
Step 2. Add the rest of the ingredients to the pot and simmer for another 5 minutes.
Cool the finished sauce. Serve with fish. Chilled cranberry sauce can be kept in the refrigerator for about a week.
Grilled trout with spinach and basil sauce
Another option for an interesting, quick-to-make sauce that has nutritional value and a delicious basil aroma. The sauce is ideal for grilled, grilled fish. Cooking time is 15 minutes. One serving contains about 315 kcal. The recipe is for 2-3 servings.
Required Ingredients:
- 1/2 cup chopped spinach leaves
- ¼ glasses of fresh basil leaves;
- ¼ glasses of pine nuts or others;
- 1 tbsp lemon juice;
- 1 clove garlic, chopped
- 2 tbsp grated hard cheese such as Parmesan;
- 2-3 tbsp olive oil;
- salt, ground pepper to taste.
Preparation: Put all ingredients except oil in a food processor. Grind. Pour in the oil and stir again until the sauce is smooth.
Serving: portioned pieces of prepared fish are poured with freshly prepared sauce.
White wine sauce for trout
You can make this sauce for 2 servings in 30 minutes. The sauce goes well with steamed fish, fried, baked in the oven or grilled.
Ingredients required:
- ½ glass of white wine;
- 2 tbsp butter;
- ½ cup of cream;
- 1 clove of garlic (optional)
- 1 onion (optional)
- 1 tbsp fresh chopped parsley or 1 tsp. dried;
- salt and pepper to taste.
Preparation:
Step 1. Melt butter in a small saucepan over medium heat. Add finely chopped garlic and onion. Simmer onions and garlic in oil until soft.
Step 2. Add white wine to the oil, bring to a boil. Reduce the fire to a minimum and extinguish until half of the liquid has evaporated.
Step 3. Pour in the cream and put the parsley in the pan. Salt and pepper. Boil.
Serve warm.
Polish sauce for boiled trout
The recipe contains a large amount of butter, so the sauce is high in calories.
Option 1.
Required Ingredients:
- 150 g butter;
- 2 eggs;
- 3 tbsp lemon juice;
- fresh parsley or dill;
- salt and pepper to taste.
Preparation:
Step 1. Hard-boiled eggs, cut into cubes.
Step 2. Melt butter in a saucepan, allow to settle. Then carefully filter off the foam.
Step 3. Put the diced eggs in a saucepan with butter. Salt and pepper.
Step 4. Add finely chopped parsley or dill, lemon juice to the finished mixture and mix.
Ready sauce is served with boiled and stewed fish.
Option 2.
You can reduce the amount of butter by adding a classic white base sauce to this sauce. You can cook it both in fish broth, and in vegetable broth, or in water.
Ingredients required:
- 1 cup (200 ml) fish stock or vegetable stock or water
- 1 tbsp wheat flour;
- 10 g butter;
- half onions;
- parsley and celery roots 30-40 g each;
- pepper, salt, bay leaf to taste.
Preparation:
- A spoonful of flour is sauteed in a pan until creamy, diluted with broth.
- Onion, parsley and celery roots are chopped. Saute in oil until soft.
- Combine with diluted flour sautéing. Put spices and cook for 35-40 minutes. Salt to taste.
- The finished sauce is filtered, the vegetables are rubbed through a sieve or chopped with a blender, which simplifies the work. The sauce is brought to a boil. The sauce is ready.
For the Polish sauce, take half the butter in the recipe, 75 g, and add about a glass of the base white sauce.
Smoked trout with yoghurt sauce and horseradish
Yogurt will always revive the taste and aroma of red fish. A sauce based on yogurt can always be enriched with any herbs, garlic, mustard, horseradish, olives. It all depends on the imagination. Cooking such sauces is very simple and, most importantly, fast.
Ingredients for 2 servings:
- 100 g Greek yogurt;
- 1 tsp ready-made horseradish;
- ½ tsp lemon juice;
- 1 tsp olive oil;
- salt and pepper to taste.
Preparation: combine all the ingredients, mix and let it brew for 5-10 minutes.
Greek yogurt can be easily replaced with low-fat sour cream.
