Fishcake sauce - 7 delicious recipes for gravy for fishcakes

The right sauce for fish cakes will help improve the taste and quality of the meatballs, make them softer and more tender. With the proposed recipes, you can experiment by adding your favorite spices, herbs and other components.

Creamy sauce for fish cakes

This gravy has a light consistency, low calorie content and rich taste, in which there are notes of nutmeg, oregano and citrus zest. Cream sauce for fish cutlets can be included in the diet of a lax diet.

Structure:

• 120 ml of drinking cream;
• 120 ml of hot water;
• 20 g of wheat flour;
• 20 g of sweet cream butter;
• lemon;
• 3 g nutmeg powder;
• 1 g dried oregano;
• 2 g of salt.

The order of preparation.

1. Using a special grater, cut the zest from a lemon.
2. The flour is fried in butter.
3. Heated water is added to the browned flour. The composition is stirred and boiled over a minimum heat of 5 minutes. In this case, all the lumps are broken with a fork.
4. Add zest and cream to the thickened mass. Here, juice is squeezed out of half a lemon.
5. After a minute, the sauce is sprinkled with spices, salted, covered with a lid and kept on the stove for 3 minutes.

Useful advice: when cooking gravy, do not use metal appliances: this will degrade the taste and color of the sauce, shorten its shelf life.

Tomato sauce

Tomato sauce can make even the driest cutlets tender. For cooking, you can use either homemade pasta or purchased in a store. It is important that the product is high quality.

Component List:

• 120 g thick tomato paste;
• 60 g of spicy ketchup;
• 60 g liquid sour cream;
• 40 g flour;
• 350 ml of fish broth;
• 10 g butter;
• 10 g of dried dill;
• salt;
• ground pepper mixture.

The recipe is step by step.

1. On a dry frying pan, sifted flour is fried, carefully grinding the lumps.
2. Add oil and fry with flour until golden.
3. In the pan, spread ketchup, tomato paste, pour the broth.
4. All components are mixed and brought to a boil.
5. The sauce is salted, pepper, sprinkled with dried herbs and removed from the stove.

Sour cream recipe

Sour cream sauce perfectly complements the taste of fish cutlets, helping the dish to open in a new way. The sauce will soften the natural taste of the main product.

You will need:

• 80 g of medium fat sour cream;
• 40 g sifted flour;
• 20 g butter;
• 100 ml of fish broth;
• 15 g of fresh dill;
• 3 g of salt.

Stages of cooking.

1. The oil is heated in a pan, reducing the heat to a minimum.
2. Flour is added to the melted butter with continuous mixing. It is important to break all the lumps.
3. The mass is fried until golden brown.
4. The broth is poured into the pan, the contents are again stirred.
5. As soon as the mass is thickened, sour cream is added to it.
6. Sour cream sauce for fish cakes is boiled for a minute, then insist in a covered pan for another 5 minutes.
7. Finely chopped dill is added to the finished gravy.

Pike fishcook sauce

Tomato, sour cream and cream sauces are perfect for pike meat. The recipe will make an original sauce that emphasizes the taste of pike cutlets.

Required Components:

• 1 onion;
• 1 carrot;
• 50 g celery root;
• 60 g of sour cream;
• 40 g of tomato paste;
• 30 g of flour;
• 15 g butter;
• salt;
• a mixture of provence herbs.

Stages of cooking.

1. Juice is squeezed out of the peeled carrots.
2. Onion and celery are peeled and passed through a meat grinder.
3. Oil is calcined in a stewpan, then flour is fried on it, preventing the formation of lumps.
4. Tomato paste, sour cream, carrot juice and gruel from onions and celery are added to the flour.
5. The sauce is sprinkled with a mixture of herbs and salt. Boil for 2 minutes without stopping stirring, then turn off the hotplate and bring the gravy to readiness under the lid for 4 minutes.

How to make custard sauce

The sauce prepared according to this recipe goes well with the taste of fish cutlets.

Structure:

• 3 raw yolks;
• 150 ml of drinking water;
• 30 g butter;
• salt;
• black pepper.

Procedure.

1. Beat the yolks with salt and pepper with a whisk or mixer at low speed. The resulting composition is diluted with warm water.
2. The yolk mass is transferred to a stew-pan and brought to a boil over low heat. At the same time constantly stir.
3. Separately, melt the oil and pour it in a thin stream into the boiling contents of the stewpan, without ceasing to interfere.
4. The sauce is again brought to a boil and immediately removed from the stove.

Useful advice: to make the taste of gravy even more pronounced, a pinch of sugar should be added to it at the end of cooking.

With mayonnaise and pickles

This sauce is prepared as simple as possible and is very tasty thanks to the crispy slices of cucumber.

You will need:

• 40 g low-fat mayonnaise;
• 40 g of 15% sour cream;
• 1 medium pickled cucumber;
• 15 g of fresh dill;
• 5 ml of lemon juice;
• 1 garlic clove;
• 2 g of salt and ground pepper.

Cooking progress.

1. Cucumber is cut into small cubes or chopped on a coarse grater.
2. Dill is washed, dried on a towel and chopped.
3. Garlic clove is cleaned and crushed with a knife.
4. Products are combined, salted, sprinkled with pepper, poured with sour cream, mayonnaise and lemon juice.
5. The components of the sauce are thoroughly mixed with a fork or whisk.

Cod fish sauce gravy

A mixture of yogurt and mustard blends perfectly with the taste of cod, giving the cutlets from this fish a spicy touch. To make such a sauce takes only 10 minutes.

Required Products:

• 200 g of yogurt with a fat content of 2% without additives;
• 5 g mustard powder;
• 2 g black pepper.

Step by step recipe.

1. Pepper and dry mustard are added to the yogurt.
2. The composition is thoroughly mixed with a submersible blender until it becomes homogeneous.
3. Before use, the sauce is cooled.

Gravy for fish cakes can be served separately in a bowl or used for baking meatballs in the oven. The method of cooking cutlets in light sauces allows you to get a less high-calorie, but more appetizing and aromatic dish.