Sauce for fish: the magnificence of taste and colors

Fish sauces will be able to vary any hot dish. But you need to consider that the universal seasoning does not exist, since the mandatory condition is the compatibility of products. This is exactly what is meant by proper and refined cooking. Sauces can be varied - hot and cold, thick and liquid, spicy and spicy. Let's try to understand this magnificence of colors and tastes.

Hot sauces for fish

The sauce "Lemon" is made as follows. With two lemons remove the zest and squeeze out the juice from them. Half of the liquid and skin pour melted butter (2 large spoons), cover with sugar (60 g.). Mix thoroughly and dilute with a glass of hot water. You need to place the saucepan with gravy on the fire and bring to a boil, stirring constantly. A large spoonful of starch dissolve in the remaining lemon juice and add to the pan. Cook until such a state that the liquid thickens and becomes homogeneous. Serve hot to any white baked fish.

Sauce for fish "Sour cream" is prepared very quickly. One and a half glasses of fatty sour cream should be brought to a boiling state, constantly stirring it. At this time, fry a large spoonful of flour in animal fat, add to the liquid. Put the ground pepper, finely chopped dill, salt, bring to a boil. It is recommended to serve to white fish.

"Tomato" fish sauce. Grind the onion, carrots and parsley root, fry them in a sautepan for about five minutes, adding three large spoons of tomato paste. At this time, warm a large spoonful of flour, dilute it with half a liter of hot broth and pour into the saucepan. The resulting mixture should be boiled over a small heat, stirring constantly so that it thickens. Time will need about fifteen minutes. At the very end, put the pepper, salt and pour the juice of one lemon. Hot sauce will be ideal for fish meatballs and cutlets.

Sauce "Exquisite" - an excellent addition to salmon and sturgeon, as well as to fish delicacies. 2 egg yolks diluted in 2 large tablespoons of cold water, putting a little salt. Put the container in a water bath, constantly monitoring that water does not boil. Melt half a pack of butter and pour it in small drops to the egg mixture. The liquid should be stirred constantly, so that it thickens, and add hot pepper. Serve immediately.

Cold sauces for fish

"Home Tartar" is prepared quickly, but it fits any type of fish. Finely chop marinated cucumber, Bulgarian pepper, scalded onion, a few cloves of garlic and dill. Add all components to the mixture of sour cream and mayonnaise. You can serve the sauce in a couple of hours.

Avocado fish sauce is an excellent addition to red and white fish. A large bunch of parsley thoroughly rinse and dry with a towel. Large and ripe avocado cut into medium cubes. In a food processor mix a glass of low-fat cream, a hundred grams of sour cream, 5 large spoons of mayonnaise, parsley leaves, avocado, two slices of chopped garlic, pepper, salt and lemon juice. Stir the sauce recommended at high speed, so that the greens are completely crushed. You can add any seasoning.

"Universal" fish sauce can be served, both hot and cold, as well as any dish. It is necessary to cut the root of parsley, a bulb and carrots into a small cube, 5 pieces of olives and plums - circles; Boil everything in a small amount of water until ready. Cut the cucumber with a mug, add to the pan and boil for about five minutes. Finished sturgeon cartilage (100 g.), Plates of 5 large mushrooms and a large spoon of capers put in the sauce. Stir thoroughly, pour a glass of tomato sauce, put a little butter.

Enjoy your meal!