Sauces are an addition or a complex seasoning to various dishes. They are used to add aroma and flavor to products. The use of sauces helps to diversify the menu and make familiar dishes delicious.
It is necessary
-
- For fish broth:
- 500-600 g of fish;
- 1 head of onion;
- 1 parsley root;
- 1 bay leaf;
- 3-4 peas of black pepper;
- 2-3 liters of water.
- For white fish sauce with mushrooms and olives:
- 2 cups fish broth;
- 1, 5 tbsp. butter;
- 1 tbsp flour;
- 75 g of pickled mushrooms;
- 5-6 pitted olives;
- parsley and dill;
- lemon juice;
- salt.
- For tomato-mushroom sauce with olives and capers:
- 2 cups fish broth;
- 1 tbsp. l. flour;
- 2 tbsp. l. butter;
- 2 tbsp tomato paste;
- 1 small onion head;
- 100 g of porcini mushrooms;
- 100 g carrots;
- 75 g parsley root;
- 100 g pickles;
- 50 g capers;
- 30 g olives;
- 100 g of boiled sturgeon cartilage;
- 50 g butter;
- salt.
Instructions
Step 1
Fish broth
Most fish sauces are based on fish broth. To prepare it, peel the fish from the scales and gut it. Then rinse the carcass under running water, cut it into portions and remove the gills from the head. Place the prepared fish in a saucepan, cover with cold water and add salt. Peel the roots and onions, cut into slices and place in a saucepan. Close the lid, put on fire, bring to a boil, remove the foam and simmer at a low boil for about half an hour. After that, remove the pieces of fish from the broth, and continue to cook the head and fins for another 15-20 minutes. Strain the finished broth through a gauze filter and use to prepare fish sauces.
Step 2
White fish sauce with mushrooms and olives
Fry the flour and a tablespoon of butter in a saucepan, stirring occasionally. Dissolve with 2 glasses of fish broth and cook for 7-10 minutes. Then season the sauce with salt, remove from heat, add lemon juice (or diluted citric acid), as well as a piece of butter (if you wish, you can add sour cream or cream). Stir all the ingredients thoroughly to combine the butter with the sauce. Then strain. Grind pitted olives and pickled mushrooms, add to the sauce and heat over low heat. Dry the washed parsley and dill, chop finely and put in the sauce. Serve it with boiled fish.
Step 3
Tomato-mushroom sauce with olives and capers
Peel the onions, 1/2 part of the roots, rinse, chop finely and save in a saucepan with 1 tablespoon of flour and the same amount of butter. Add tomato paste, fry for a few minutes and dilute with fish stock. After that, salt, stir thoroughly and cook over low heat for 10 minutes. Remove the tomato sauce from heat, strain, add butter and stir well. Cut the remaining roots into cubes, pour in a little water and simmer (parsley and carrots separately). Peel the pickles and seeds, cut them into diamonds and boil. Wash the mushrooms, peel and boil too. Boil sturgeon cartilage separately in slightly salted water. Cut the boiled mushrooms and sturgeon cartilage into slices. Sort out the capers and remove the stalks from them, and from the olives - the seeds. Combine all the ingredients together, add them to the tomato sauce just before serving, bring it to a boil and turn off the heat immediately. Season the sauce with butter, you can also add 100 ml of Madeira and stir thoroughly.
