A properly prepared fish sauce will help to reveal the taste of the finished dish, making it brighter, more interesting and original. The basis of such a supplement can be tomato paste, dairy products, mustard and other available ingredients. The choice of sauce depends on how the fish was cooked.

Classic creamy fish sauce

Product Composition:

  • 1.5 tbsp. skim milk;
  • 70 ml of thick fat cream;
  • 2 dessert spoons of butter;
  • 1.5 dessert spoons of sifted flour;
  • half of the onion;
  • 1 leaf parsley;
  • 1 pinch of fine salt.

Cooking Algorithm:

  1. Pour all the milk into the stewpan.
  2. Peel the onion and chop it into very small cubes.
  3. Pour vegetable slices into milk. Put the lavrushka there and bring the mass to a boil.
  4. Immediately after the appearance of the first bubbles on the liquid, remove the stewpan from the heat, let it brew for 20 minutes and strain.
  5. Melt the butter in a frying pan, add flour to it and warm the resulting mass, stirring constantly.
  6. Pour filtered "onion" milk into the pan, bring the mixture to a boil and add salt.
  7. Warm the sauce for 10 - 12 minutes, add the cream and mix the ingredients well.

Serve the chilled creamy fish sauce. It goes well with seafood prepared in any way.

Based on sour cream

Product Composition:

  • 60 g of high fat butter;
  • 1 tbsp. l sifted first-class flour;
  • 1 full glass of sour cream;
  • fresh greens;
  • salt.

Cooking Algorithm:

  1. Melt butter in a cast-iron skillet and add flour to it. The amount of the latter can be adjusted depending on how thick the sauce you want to get in the end.
  2. When the flour darkens slightly, add sour cream to the pan.A dairy product of medium fat content is well suited for such a sauce. For example, 20%.
  3. Simmer the mass over low heat for 6 to 7 minutes.
  4. Add chopped fresh herbs and salt.

If desired, any favorite spices can be added to sour cream sauce. Cooking fish is delicious right in the resulting fill - stew or bake.

A delicious addition to red fish

Product Composition:

  • 1 onion head;
  • 3 large champignons;
  • a piece of butter;
  • salt;
  • nutmeg;
  • 2 tsp sifted flour;
  • 1 tbsp. fat cream.

Algorithm of actions:

  1. Cut onions into small cubes and fry them in a saucepan in melted butter until light brown.
  2. Peel, rinse and chop mushrooms with thin plates. Fry with onion until golden brown.
  3. Sprinkle with flour and cook the ingredients together for another couple of minutes.
  4. Pour all the cream into the stewpan, mix the mass well, add salt and ground nutmeg.

Ready sauce goes well with red fish cooked in any way.

Tomato fish sauce

Product Composition:

  • a pound of canned peeled tomatoes;
  • 1 onion head;
  • 2 to 3 cloves of garlic;
  • peel with 2 orange slices;
  • 2.5 dessert spoons of balsamic vinegar;
  • 3 dessert spoons of sunflower oil;
  • 1 dessert spoon of sugar;
  • salt and pepper.

Algorithm of actions:

  1. Grind onions with garlic and fry them until lightly browned in sunflower oil. Add the peel of the orange to the ingredients (down with the bright orange part) and darken them together for a couple of minutes.
  2. Pour balsamic vinegar and cook the contents of the pan until the liquid evaporates completely.
  3. Add canned vegetables mashed with a fork, add sugar, salt and pepper.
  4. After 3 minutes, remove the zest.

Cook the tomato sauce over low heat for another quarter hour.

With basil

Product Composition:

  • 5 dessert spoons of olive oil;
  • 3 to 4 garlic cloves;
  • 1 bunch of fresh basil;
  • 800 ml canned tomatoes in their own juice;
  • ground pepper and sea salt.

Algorithm of actions:

  1. Fry small pieces of garlic in a non-stick pan in olive oil.
  2. When the latter begins to change color, add the mashed tomatoes and chopped basil without stems.
  3. Season the mass with pepper and salt, bring it to a boil and remove the pan from the heat.
  4. To interrupt the cooled mass with a blender.

Serve such a sauce with fried fish.

How to cook with mustard

Product Composition:

  • 2 medium lemons;
  • 1 dessert spoon of sweet mustard;
  • 1 pinch of fine salt;
  • 1 tbsp. fat cream;
  • cayenne pepper - optional.

Algorithm of actions:

  1. Squeeze the juice of both citruses into a blender bowl.
  2. Add salt, mustard and pepper.
  3. Start whipping the contents of the container, gradually adding fat cream to it. The exact amount can be determined by eye - the density of the finished sauce should turn out approximately like that of mayonnaise.
  4. Cool the finished composition.

In the resulting sauce, you can pickle the fish for a long time before baking.

Polish fish sauce

Product Composition:

  • 1 large egg;
  • 100 g of fatty butter;
  • 50 g of fresh dill;
  • 1 tsp lime juice;
  • spice.

Algorithm of actions:

  1. Boil the egg to a solid center and finely chop into cubes.
  2. Melt the butter and pour it onto the chopped egg.
  3. Add chopped dill.
  4. Mix the resulting sauce with lime juice and spices. You can add salt as desired.

Ready Polish sauce goes well with fish and seafood dishes.

Cooking with yogurt

Product Composition:

  • half a glass of thick natural (unsweetened) yogurt;
  • half lime;
  • 1 tbsp. l crushed capers;
  • 1 garlic clove;
  • several fresh sprigs of tarragon;
  • salt and seasoning.

Algorithm of actions:

  1. The main thing in the preparation of such a sauce is to choose the right yogurt. It should be very thick and sugar free. If you could not find one for sale, you need to take any yogurt, throw it on cheesecloth, folded in 2 layers, and leave it for a while until the excess fluid is gone.
  2. Finely chop the capers.Crush garlic without middle. Chop tarragon (use only leaflets).
  3. Add all ingredients to prepared yogurt.
  4. Send salt, lime juice and selected seasonings there.

Stir yogurt with additives and serve to fried or baked fish.

According to the Dutch recipe

Product Composition:

  • 3 large raw chicken eggs;
  • 200 - 230 g of high-quality fatty butter;
  • 1 lime / lemon;
  • 3 dessert spoons of dry white wine;
  • ready-made mixture of spicy spices for fish;
  • salt.

Algorithm of actions:

  1. Melt the butter in a shallow saucepan. Set the product aside and maintain its temperature at the same level, do not cool.
  2. To build a water bath in a large pan. Pour the egg yolks into the small one and knead them intensively with a spoon from the tree. Without stopping this process, add salt, spicy spices and white wine.
  3. Squeeze a couple of tablespoons of lime juice over the yolks. It is very important to constantly mix the ingredients so that the yolks do not curl. If the mass is too thick, dilute it with half a glass of water.
  4. Strain the base of the sauce for 8 to 9 minutes, after which remove it from the water bath.
  5. Add butter to the yolks and continue whipping the sauce. Return it to a water bath.

Boil the sauce to the desired density. Serve with boiled fish.

Spicy Peanut Fish Sauce

Product Composition:

  • 2 pre-cooked and 2 raw egg yolks;
  • 10 - 12 pcs. fillet of medium anchovies (canned);
  • 2 to 3 cloves of fresh garlic;
  • a handful of crushed nuts;
  • lime / lemon juice to taste;
  • ½ dessert spoon of thick tomato paste;
  • ½ dessert spoon of sweet mustard;
  • 2 pinches of saffron;
  • 1 tbsp. quality olive oil.

Algorithm of actions:

  1. Both raw and pre-cooked egg yolks are immediately sent to the blender bowl.
  2. Add garlic and lime / lemon juice, crushed without a middle color, to taste. The latter can be used from 1 to 3 tsp.
  3. Transfer sweet mustard and thick tomato paste to the rest of the ingredients. Pour saffron. If desired, it can be replaced with any other favorite spice.
  4. Thoroughly mix all ingredients with a suitable blender nozzle.
  5. When the mixture becomes a homogeneous, thin stream and in small portions introduce into it all the declared amount of nut crumbs and olive oil. In the preparation of such a sauce, do not replace it with sunflower.
  6. Continue whipping the components.
  7. When the sauce becomes thick and resembles a shop mayonnaise in consistency, you can stop the blender and add small pieces of fish fillet to the mass.
  8. The mixture is no longer whipped with the fish, but mixed with a spoon.

 

For storage in the refrigerator, the sauce is covered with cling film. It is delicious with fish in any form and with various seafood.

Homemade Unagi Sauce

Product Composition:

  • 1 tbsp. white grape wine and as much rice;
  • 1 pinch of granulated sugar;
  • 1 tbsp. classic soy sauce;
  • 1 - 2 pinches of hondashi seasoning.

Algorithm of actions:

  1. Pour grape wine into a thick-bottomed pan.
  2. Send the whole declared soy sauce there.
  3. Add rice wine, pour in the hondashi and send the container to the stove.
  4. Boil the sauce until its amount decreases by about 2 times.
  5. When the mixture is covered with foam resembling caramel, you can remove it from the stove and mix with sugar.

Serve chilled fish sauce.

Green Salsa Sauce for Fish

Product Composition:

  • a bunch of fresh cilantro;
  • half a bunch of fresh parsley and as much dill;
  • 3 dessert spoons of sunflower oil;
  • 2 garlic cloves;
  • 1 small chili pod;
  • 3 dessert spoons of lime juice;
  • salt.

Algorithm of actions:

  1. Rinse all fresh greens stated in the recipe and tear it with your hands.
  2. Grind chili without seeds and stalk. Re-twist it in the device already with greenery.
  3. Pour in the base of the sauce sunflower oil, add lime juice and mashed fresh garlic.
  4. Grind the components together.

Add salt and serve to fish dishes.

With a spicy sauce, not even the most successful fish dish will become a real work of culinary art. And even if the fish itself turned out to be tasty, then your dish is provided with just phenomenal success!

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