The sauce for the fish: tartare and other recipes at home
What is most important in the sauce for the fish? It is desirable that he was delicate and his presence did not interrupt a special taste and flavor of the fish. A good sauce is to accompany the main product, such as a true queen page.
The French believe that a good sauce negligentcook dishes can cover flaws. Sometimes such application sauce makes sense, but more often it is used to pick out and highlight the advantages of a main dish. No exception and sauce for fish.
Tomato sauce for fish
This version of the sauce very well complements fish, steamed or boiled in salted water with the spices.
- 1 onion
- 1 carrot
- 1 tbsp. tablespoon butter
- 1 tbsp. Spoon tomato paste
- 1 tbsp. spoon flour
- 200 gr. fish broth
Prepare the onions, carrots, parsley: washed, cleaned, cut. All this is fried in vegetable oil in a saucepan over medium heat, pour the flour at the end, not forgetting to stir constantly. After 2-3 minutes add the tomato paste, stir and fry lightly. Then topped up with fish broth, salt and cook on low heat for 8-10 minutes, without forgetting the way. During this time, the sauce is slightly thickened.
After the dressing is removed from the heat, it is added butter and stir until completely dissolved. Ready sauce through a sieve or crushed in a blender until a paste.
French white sauce
White sauce velouté sauce or - one of the mostcommon basic sauces. Prepare it a good rich broth. If the sauce is assumed to apply to the meat, then take the broth necessarily white meat, and if the fish, the strong fish broth.
- 200 gr. broth
- 250 gr. cream 30% fat
- 3 egg yolks
- lemon juice
Whipped egg yolks and mix with cream. The mixture is poured into a very hot, but not boiling broth. Be sure to continually interfere to not get lumps. Sauce seasoned with nutmeg and lemon juice, add salt at the end. After sauce removed from the heat, it is filtered to obtain a uniform consistency
Mustard sauce for river fish
It's quite hot sauce and served asrule to river fish, which, compared with the sea has a sharper and clearly pronounced fishy taste. Use mustard sauce hot and serves as a boiled or fried fish.
- 400 gr. fish broth
- 1st. spoon of prepared mustard
- 1/2 Art. spoon flour
- 1/2 Art. tablespoon butter
- 1/4 cup white table wine
- 3 slices of lemon
- 2 tbsp. tablespoons granulated sugar
- 3 egg yolks
The broth is stirred mustard and flour. Then the stock put on the fire, when he warmed up, put the butter. The broth is then boiled to get 1, 75 cups. Thereafter pour wine and put lemon slices, sugar and brought to a boil.
Then you cast 1/2 cup sauce and carefullystir it yolks. Then the mixture is poured back into the sauce, continue to simmer to boil. Sometimes a special flavor to this sauce to add a few spoonfuls of capers.
Walnut sauce for fish
This recipe is one of the original andrefined. He is well suited to the noble species of fish: sturgeon, walleye, fried on a grill or in a frying pan. In order to get a really high-quality sauce, which will be a highlight of fish dishes, it is necessary to strictly observe the recipe and cooking technique.
- 300 gr. shelled walnuts
- 100 gr. butter
- 200-250 gr. onions
- 30 oz. wheat flour
- 100 ml. liters wine sauce
- 200 gr. chicken broth
- 5 eggs
- 25 gr. garlic
- 4 things. carnations
- 2 bay leaves
- 1 hr. Teaspoon paprika
Onions and garlic cut and Passer in butteroil added flour. Then everything is mixed and pour chicken broth. Then, boil and set aside for a while. Wine vinegar is boiled with cloves, bay leaf, allowed to cool and infuse.
Nuts pounded and mixed with egg yolks,finely chopped greens, red pepper, saffron and strained wine vinegar. This mixture is added to the chicken broth and put on fire. The sauce is heated to near boiling, stirring continuously, but it does not give it to boil.
Classic tartar sauce
This is a fairly versatile sauce, it is served andto meat and fish. Like many interesting sauces, he hails from France - the invention of French cuisine. His long and successfully mastered the food industry, but it does not mean that the tartar sauce at home can not cook. Like all home, he turns brighter, tastier and certainly useful, because at home or who do not come to mind to add the preservatives or flavor stabilizers.
- 500 gr. mayonnaise
- 500 gr. sour cream
- 200 gr. pickles
- 80 gr. Caper
- 4 eggs
- 70 ml. semi-sweet white wine
- 30 oz. dill
Eggs boiled hard-boiled, clean and separate the whites from theyolk. Capers was purified from the seeds, cut into strips, cut and pickled cucumbers and finely chopped dill. In a blender put the mayonnaise, sour cream and 4 boiled egg yolks. All whisk, gradually pouring the wine.
As a result, should get a homogeneous mass, which add chopped cucumber, dill and capers. After thorough mixing, turns classic tartar sauce.
To speed cooking is taken readymayonnaise, but it is also possible to prepare yourself, whisking raw egg yolks and vegetable oil until thick. Then add to the mix dry mustard, few drops of vinegar or lemon juice and salt. With homemade mayonnaise tartar sauce, the classic recipe, just win.</ P>