As the French say: the main thing in a dish is the sauce! The taste of any fish dish can be transformed with a good homemade sauce. Try making simple fish sauces yourself, you may not want to use store-bought sauces after that.
Egg sauce. Dissolve the butter in a skillet, add a couple of chopped boiled eggs, a few drops of lemon juice, stir. This sauce is perfect for boiled white fish.
Caviar sauce. Fry a couple of tablespoons of flour with a small amount of butter, add 2/3 cup sour cream or cream, boil for 3-5 minutes. Put red caviar (small jar) in the finished sauce. Lemon juice can be added. Stir gently to keep the eggs from bursting. This sauce will be great for salmon or trout!
Aioli sauce. Press four large garlic cloves through a garlic press, add the yolk of one egg, a glass of vegetable oil, rub everything thoroughly, squeeze the juice from one lemon, salt to taste and pour in 2 tablespoons of cold water. The thickness of the sauce is similar to that of mayonnaise. You do not need to cook it. In addition to fish, this sauce is perfect with vegetables and meat.
Mushroom sauce. Rinse a handful of dried porcini mushrooms, cover with cold water. After an hour, cook in the same water. Finely chop the onion, fry in butter along with a tablespoon of flour, dilute with mushroom broth. Boil over low heat for 10 minutes, add half a glass of sour cream of any fat content. After a few minutes, add salt to taste and add the finely chopped mushrooms.
Cheese bechamel. Fry a third of a glass of flour with 50 grams of butter, dilute with a large glass of hot fish broth, boil for a couple of minutes, pour in a glass of cream. Cook, stirring occasionally, for 10 minutes. Add 2-3 tablespoons of chopped hard cheese and a mixture of two yolks and a third of a glass of sour cream to the finished sauce. Stir everything. Great sauce for any fish.
