Most seafood dishes need a certain complement. The creamy fish sauce is just such an element. On the one hand, it gently sets off and perfectly emphasizes the unique taste, and on the other, it conceals the possible disadvantages of the finished dish. It is possible to prepare such a “miracle supplement” in different ways.

Classic creamy fish sauce

First you need to remember that any creamy fish sauce must meet the following requirements:

  • be thick enough;
  • contain a minimum amount of calories;
  • successfully shade, but not interrupt the original taste of the main product.

Traditionally, it is customary to prepare a cream sauce for fish.

For the classic version, you need the following required ingredients:

  • 200 milliliters of fat cream (from 20%);
  • salt;
  • 20 grams of butter;
  • 30 grams of flour;
  • a little ground pepper.

Making yourself such a sauce at home will not be at all difficult:

  1. Slightly fry the flour in a dry pan until a pleasant golden hue.
  2. Add oil, and then mix it all thoroughly. Warm up the food a bit together.
  3. Pour the butter and flour mixture into cream. Cook for about a couple of minutes, while not forgetting to constantly stir the composition to avoid burning and the formation of lumps.
  4. Salt a little salt and pepper a little. After that, the fire can be immediately turned off.

As soon as the mass cools down a bit, you can safely water any fish dish with it.

Garlic flavored

To emphasize the delicate taste of fish meat, you can add a little garlic and various spices to a regular creamy sauce.

The mass acquires a rich aroma and favorably complements an already prepared dish.

In this case, you will need:

  • 1 cup (incomplete) fat cream;
  • 1 peeled clove of garlic;
  • laurel leaf;
  • 20 grams of butter;
  • salt;
  • bunch of dill
  • some spices (for example, a dry mixture of French herbs).

How to make creamy garlic sauce:

  1. Pour the cream into a saucepan and put it on the fire.
  2. Add all selected spices and bay leaves. Aromatic herbs usually cause appetite, as well as improve digestion.
  3. Add finely chopped garlic at the same time. Cook the composition after boiling over a minimum heat of 3 - 5 minutes. So that the cream does not burn, they need to be stirred, and preferably with a wooden spoon.
  4. Introduce oil. Once it melts, remove the stewpan from the stove and remove the bay leaf.
  5. Pour the mass into a sauceboat and sprinkle with chopped herbs.

This aromatic sauce is suitable for almost any fish dish. It is equally good, both in hot and in warm or fully chilled form.

Cooking with Cheese

Creamy sauce acquires an amazing taste and pleasant texture if cheese is added to its recipe.

For this option, you will need:

  • 60 grams of butter;
  • 10 grams of flour;
  • common salt;
  • 40 - 50 grams of cream cheese;
  • 0.5 cups of dry white wine;
  • 2 sprigs of rosemary;
  • any spices.

How to properly prepare an unusual creamy cheese sauce:

  1. Grind cheese on a regular grater with large cells.
  2. Finely chop the rosemary with a sharp knife and combine it with the rest of the spices.
  3. Melt the butter slowly in a pan.
  4. Add flour, mix and warm the composition for no more than 1 minute.
  5. Slowly pour chilled wine into a stream. Stir intensively so that lumps do not form, cook the sauce for 7 minutes on low heat.
  6. Pour in grated cheese and mix again. Wait until it is completely melted.
  7. Salt and add spices. Keep this mixture on fire for 60 seconds.

Ready sauce needs to be cooled a little, and then water them with fish.

Creamy mustard fish sauce

If you add a little table mustard to the creamy fish sauce, it will become more spicy and piquant. This is exactly what seafood needs.

There is one fairly simple embodiment of such a fill, for which you must have:

  • 200 milliliters of any cream;
  • yolks of three eggs;
  • 40 grams of mustard;
  • 30 grams of flour;
  • a little salt.

To make this sauce, you must:

  1. Break eggs into a cup and immediately separate the proteins from the yolks.
  2. Pour the cream into the pan.
  3. Add the yolks to them and mix. Proteins are not used in this recipe.
  4. Introduce the mustard. Stir the mixture thoroughly until smooth.
  5. Put the pan on the stove.
  6. As soon as the composition boils, add flour and salt and mix gently.
  7. Cook until the mixture thickens.

The sauce should be smooth, without lumps. If desired, the cooled mass can also be whipped with a mixer.

With lemon

Given the fact that the fish meat itself is quite fresh, it’s good to add a sauce with a little sourness to it.

There is one original option that does not require any heat treatment.

To work, you need only 3 components:

  • 300 milliliters of cream (33%);
  • 1 lemon;
  • 3-4 leaves of fresh mint.

To make an excellent creamy fish sauce from these products, you need to:

  1. Squeeze the juice from the lemon and pour it into a bowl.
  2. There, put mint leaves washed under a stream of running water. Crush them a little and leave for 15 minutes. After that, the leaves themselves can be pulled out and thrown away.
  3. Slowly pour the cream into the lemon-mint juice in a thin stream. This will result in an emulsion that, in consistency, resembles a liquid sour cream. This is a creamy sauce with lemon.

Interestingly, the mass is quite persistent. It does not stratify over time and does not crumple. This sauce is prepared in literally 20 minutes. At the same time, it retains its appearance for several hours.

Unusual option with cucumber

Many experienced chefs recommend using creamy sauce with fresh cucumber for fish. For its preparation, heat treatment is also not required.

The main ingredients of the sauce:

  • 25 grams of sour cream;
  • 50 grams of mayonnaise;
  • 1 fresh cucumber;
  • small table salt;
  • 2 cloves of garlic;
  • 100 grams of soft cheese;
  • spice.

To make fish sauce out of all this, you must:

  1. Washed cucumber rub on a medium grater. Squeeze out the juice and pour out.
  2. Add garlic cloves by passing them through a special crush beforehand.
  3. Introduce alternately the remaining ingredients and mix well.

It turns out a very delicious tender sauce with a pleasant fresh aroma. By the way, it can be served not only with fish, but also with meat.

Creamy spinach fish sauce

For salmon and other types of red fish, creamy sauce with the addition of spinach is ideal.

This option is taken from American cuisine.

To repeat it, you will need:

  • 25 grams of butter;
  • 1 medium onion;
  • 4 grams of sugar;
  • 200 milliliters of heavy cream;
  • a bunch of fresh spinach;
  • salt;
  • 1 clove of garlic;
  • 20 grams of lemon juice;
  • a little grated nutmeg and ground pepper.

Methods of preparing an unusual creamy sauce for fish:

  1. Remove the stems from the spinach, and put the leaves in a colander and pour boiling water over them. Leave the greens for 4 - 5 minutes, so that it cools down and water is completely drained from it.
  2. Chopped peeled onion with garlic with a sharp knife.
  3. Do the same with cooled spinach.
  4. Put the stewpan on the stove and heat the oil in it.
  5. Add the onions and garlic and sauté them for about 3 minutes, until the vegetables are slightly transparent.
  6. Introduce the cream. Add with them the rest of the ingredients (salt, nutmeg, sugar, pepper, lemon juice). Bring the mass to a boil over low heat. If the flame is large, then in the presence of lemon juice, cream immediately curl up.
  7. Add chopped spinach and mix. As soon as the mass boils again, the stewpan should be immediately removed from the stove.
  8. So that the sauce is saturated with the aromas of the ingredients, it must be held under the lid for 2 to 3 minutes.

After that, the mass will only have to be poured into a bowl and served.

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