How to quickly and tasty make creamy sauce for fish

Freshwater fish has some flavors that you want to hide. This feature is found in pike, catfish and cod. The chefs created a pleasant, delicate creamy sauce in order to complement the main taste of the dish and set off these unwanted artifacts.

It is served with fried, baked, boiled, stewed and grilled fish. The structure should be quite dense. You need to carefully select spices for cooking so that they are combined with the main product.

Store the prepared cream sauce in a sterilized container in the refrigerator.

Classic creamy sauce for fish

Ingredients	Quantity
Flour -	50 g
Cream -	100 ml
Butter -	50 g
Greenery -	small bun
Lemon -	0.5 pcs.
Salt -	taste
Ground black pepper -	pinch
Cooking time: 20 minutes	Calorie content per 100 grams: 254 Kcal

A simple creamy sauce is prepared quite quickly and there are no difficulties in preparing it.

Melt the butter in a small frying pan, add flour and fry until golden brown. You don't have to use oil, then the sauce will be less caloric. The flour should be wheat, but make sure that it is not overcooked - this will significantly spoil the taste.

Pour cold 20% cream into the thick mass, mix everything well, add finely chopped herbs (dill, basil, cilantro, at your discretion), add some salt and, stirring constantly, keep on fire for 5 minutes. Remove, crush with pepper and squeeze in a little lemon. Don't overwork it or it will make a very sour sauce.

Creamy sauce for fish

When preparing a fish dressing, the main thing is to know what spices are in harmony with it, so as not to spoil the product with something inappropriate.

Good to know! Seasonings that are suitable for fish dishes: saffron, marjoram, bay leaf, ginger, tarragon, oregano. And also sage, fennel, thyme, basil, pepper, paprika, rosemary. Fresh seasonings include dill, garlic, lemon and zest.

You can work using a saucepan or a saucepan with a thick bottom.

Let's buy:

cream 33% - 200 ml;
garlic - 1 clove;
bay leaf - 1 pc.;
sweet butter - 1 tbsp. l.;
seasonings - 5 gr.;
dill - 50 gr.;
salt - 2.5 tsp.

We create:

Pour the cream into a heatproof container. Add seasonings and bay leaf. Bring almost to a boil over low heat.

Important! Even if you want to speed up the process, we don’t increase the heat. It is on slow heating that the spices are revealed.

Meanwhile, peel and finely chop the garlic. It’s better to cut it instead of passing it through a press. Dip the garlic and salt into the cream, mix and let it simmer for 5 minutes, stirring constantly.
Finely chop the dill and place in a saucepan. Add unsalted butter and stir until it is completely dissolved. After this, remove the dishes from the heat and remove the bay leaf.
You can pour the fish pieces with both cold and hot dressing. In 100 gr. It contains only 270 calories, so you can safely season it with fatty seafood.

It is important to know! The cream must be constantly stirred at all creative stages, since during the heat treatment it thickens and can burn.

Pasta with red fish in creamy sauce

The most win-win dish for a festive table is pasta with sea trout and shrimp in a cream sauce. This dish has an incredible aroma that will undoubtedly turn your head.

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Components:

Flour – 450 g;
Low-fat cream – 200 ml;
Trout – 500 g;
Water – 2.5 l;
Salt, spices - to taste;
Peeled shrimp – 200 g;
Cheese – 200 g;
Basil - a bunch;
Eggs – 3 pcs.;
Butter – 100 g.

It is better to use homemade pasta for this dish. To make the dough for it, pour crushed flour onto a flat, dry surface, make a hole in the middle, beat in the eggs and add salt. Carefully begin to form the flour ball.

Add water little by little and knead into a plastic, tight dough. Place in the refrigerator for 30 minutes. But if time is limited, you can use Italian spaghetti from the store.

Wash the fish, dry it with napkins and cut it into portions, removing the bones and skin in the process. Place butter in a frying pan, heat it and place the trout to fry. Stir carefully with a wooden spatula: the fish is very tender and soft, it is easy to damage. Add peeled shrimp, pour in cream, add some salt and simmer the dressing for 5 minutes.

Roll out the dough into a thin square and pass through a noodle cutter. Let the spaghetti dry a little and then plunge it into boiling salted water. Boil for 7 minutes, remove with a slotted spoon and place in a deep plate. Pour fish and shrimp sauce, sprinkle with basil and cheese.

Recipe with cheese

On the pencil! Cheese sauces are suitable for salmon varieties, sturgeon and salmon; mustard - for mackerel and herring. Lemon zest and herbs will mask unwanted fishy odor.

The arsenal should include:

soft processed cheese - 60 g;
butter - 70 gr.;
wheat flour -1 tsp;
rosemary - 2 sprigs;
salt and spices - as needed.

Now we do this:

Finely chop the rosemary and mix it with the rest of the spices. Grate the cheese.

Advice! It is better to freeze the cheese a little, so it will not “smear” on the grater.

Melt a piece of butter in a hot frying pan. Add flour and lightly fry until caramelized.
Pour in chilled wine in a thin stream. Stir constantly to prevent lumps from forming. Boil over low heat for 6-8 minutes.
Sprinkle the mixture with grated cheese and, stirring, boil until the mass is completely homogeneous.
Add salt and seasonings last, and after a minute remove from heat.

The rest of the wine can be consumed at dinner.

Interesting to know: The most suitable alcoholic drink for fish is white wine, dry or semi-dry. Can be replaced with brut or semi-dry champagne. It is better not to overshadow the rich fish accent with strong alcohol.

Creamy Seafood Sauce Recipe

A truly delicious pasta sauce that combines shrimp and red caviar. Even on a festive table, this dish will cause a flurry of emotions among your guests.

Cooking time: 50 minutes

Number of servings: 13

Energy value

calorie content – 164.1 kcal;
proteins – 9.8 g;
fats – 11.6 g;
carbohydrates – 5.4 g.

Ingredients

red caviar – 150 g;
shrimp (king) – 300 g;
cream (fat content 33%) – 500 ml;
broth (fish) – 200 ml;
flour (highest grade) – 70-80 g;
salt - to taste;
chives – 20 g;
lemon juice – 20 ml;
black pepper - to taste.

Step-by-step preparation

First you need to prepare the shrimp - boil them in lightly salted water for a couple of minutes. After this, clean the shellfish from the shell and simmer for 2 minutes. in a frying pan with lemon juice.
Boil the broth in a saucepan, add flour to it and stir vigorously with a whisk. This needs to be done as quickly as possible so that there are no lumps left.
Now you can add cream and spices with finely chopped green onions.
When the mass becomes viscous, add caviar and shrimp. Let the gravy sit for at least 7 minutes before serving.

Tip : this creamy caviar sauce can be prepared with additional ingredients. It could be mushrooms, tomatoes, cheese, red fish - there are many options. The main condition is to adhere to the ratio of the amount of pasta and shrimp 1:1.

Now there are many more recipes in your cookbook that you can treat yourself to from time to time. Each of them is good in its own way and deserves to be cooked. At the same time, you don’t need to stand at the stove all day, “working magic” over frying pans, and you can easily make a delicious, delicious dinner from simple ingredients. Try and experiment. Bon appetit!

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Walnut-garlic version

The delicately tart ensemble of the recipe will not spoil the treat at all, but rather will reveal it in a new light.

Compound:

drinking cream - 200 ml;
hazelnuts - 2 pcs.;
garlic - 2 cloves;
olive oil - 4 tbsp. l.;
lemon juice - 2.5 tbsp. l.;
water - 100 ml;
fresh herbs - 100 gr.;
salt and seasonings - optional.

We proceed as follows:

First, grind the hazelnuts. This can be done in a mortar, with a knife, or by crushing the nut kernel between two tablespoons placed one inside the other.
Peel the garlic and chop finely. Fry it in oil for 2-3 minutes and put it in a separate bowl.
We dilute the cream with water, pour it into the saucepan in which the garlic was fried, bring to a boil and reduce the heat.
Add lemon juice, crushed hazelnuts, fried garlic, salt and seasonings to the hot liquid. Without ceasing to stir, cook for another 5 minutes and turn off the heat.
Finely chop the washed greens, sprinkle the dressing with it and cover with a lid. A few minutes will be enough for the greens to “give up” their juice and aroma.

This marinade is suitable for baking fish in the oven. Products made from white varieties are especially appetizing.

Historical fact: Red grade does not necessarily mean the red-pink color of the meat. This has long been the name given to noble varieties.

Sauce for fish: cream with garlic

Fish cooked in the oven will sparkle with additional facets of taste if it is seasoned with a creamy sauce that includes garlic.

Components:

Low-fat cream – 200 ml;
Garlic – 2 cloves;
Hazelnuts – 2 pcs.;
Fresh herbs - a bunch;
Olive oil – 3 tbsp. l.;
Salt, spices - to taste;
Purified water – 100 ml;
Lime juice – 2 tbsp. l.

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Peel the garlic, finely chop and fry in olive oil. Pour boiled water and fresh cream into a small saucepan and bring to a boil. Peel the hazelnuts, chop them, add to the cream along with the roast and lime juice. Add salt and simmer everything together for about 5 minutes. Finally, add the greens and leave to cool.

Cream cheese topping for baking

The marinade is especially good with red fish, but since it turns out to be quite nutritious, it will also flavor dry, low-fat varieties.

Interesting fact! Salmon is fattier and juicier than trout, so it is better to fry the former and stew or bake the latter.

Compound:

trout - 1 large carcass;
hard cheese - 200 gr.;
milk 1.5-2% - 50 ml;
sour cream - 4 tbsp. l.;
cream 20% - 50 ml;
flour - 3 tbsp. l.;
vegetable oil - for frying;
butter - 4 tbsp. l.;
lemon - 1 pc.;
greens - 1 bunch;

The technology is as follows:

Wash the trout carcass, dry it and cut it up. Place the fish cut into portions into a bowl.
Scald the lemon with boiling water, cut it in half and squeeze all the juice onto the fish medallions. In about 20 minutes, this marinade will completely saturate the trout.
Grate the cheese on a fine grater and put it in the refrigerator for now.
Meanwhile, over low heat, fry the flour in sweet butter. The flour should brown slightly.
Next, pour milk into the pan. Stir constantly with a spatula so that the flour does not form lumps.
After 5 minutes, add sour cream and cream. Stir and simmer over low heat until the substance thickens.
Now you can add chopped herbs, salt and spices to the mixture. Turn off the heat, cover the pan with a lid and set aside for now.
In a separate frying pan, lightly fry the trout, literally 1-2 minutes on each side.
Place the medallions in a baking dish, loosely so that there is a small distance between the pieces. Top them with dressing and sprinkle with grated cheese. Place in a preheated oven for 15 minutes.

Fish in this gravy can be served on the table with sliced vegetables or cauliflower fried in white breadcrumbs.

With added mushrooms

Creamy mushroom sauce for spaghetti is another way to turn ordinary pasta into a delicious dish.

Mushrooms go perfectly with cream.

Required Products:

spoon of butter;
0.2 liters of cream;
300 grams of mushrooms;
small onion;
spices to your taste;
half a glass of hot water;
two tsp. flour.

Cooking process:

Place butter in a frying pan, heat it, and then add diced onion and sliced mushrooms. Fry them until all the resulting liquid has evaporated.
Season the ingredients in the frying pan with spices, add flour, mix and keep on the stove for a while. Then pour boiling water over everything so that it covers the mushrooms.
Pour in the warm cream, stir again, cook for a couple of minutes, without bringing to a boil, and remove.

Creamy sauce for fish with cucumber

A slightly unusual, fresh composition hides the nuances of river fish. The recipe is easy to follow, as it does not require heat treatment, you only need a culinary whisk.

Compound:

natural low-fat cottage cheese - 200 ml;
fresh cucumber - 1 large fruit;
garlic - 2 cloves;
dill greens - 50 gr.;
creamy curd cheese - 100 gr.;
salt and ground black pepper - a pinch.

Step-by-step instruction:

Grate the washed cucumber and place it on a sieve to drain the juice. We clean and pass the garlic through a press. Finely chop the greens.
Whisk yogurt and cream cheese. Add cucumber, garlic, salt, spices, herbs to the mixture and mix all ingredients thoroughly. Place the gravy in the refrigerator for 20 minutes to set and cool.

The consistency is soft and creamy. Cucumber and herbs add freshness and juiciness. The dressing can be offered for any type of fish.

Advice! Lemon will help get rid of the smell of a fish dish. Before washing, generously lubricate kitchen utensils and hands with a slice of citrus and let them soak in a little.

Bacon Cream Sauce Recipe

We suggest you make a creamy cheese sauce with a pronounced taste of smoked bacon and the aroma of mushrooms, which in some way will remind you of carbonara pasta and will be an excellent addition not only to spaghetti, but also to any other type of pasta.

Cooking time: 45 minutes

Number of servings: 7

Energy value

calorie content – 249.6 kcal;
proteins – 13.1 g;
fats – 21.2 g;
carbohydrates – 1.6 g.

Ingredients

cream (fat content 25%) – 200 ml;
butter – 35 g;
hard cheese – 50 g;
ground pepper (mixture) - to taste;
fresh champignons – 250 g;
bacon (smoked) – 150-200 g;
garlic cloves – 2 pcs.

Step-by-step preparation

Melt the butter and first place the chopped garlic slices in it. As soon as you feel the aroma, add champignons. Sauté everything for about 5 minutes.
Cut the smoked meat into thin strips (remove the skin, if any) and place in a general frying pan. When the bacon is browned, pour in a thin stream of cream.
As soon as the sauce heats up, gradually add cheese, previously grated on a mini-grater, into it. Season with a mixture of peppers and salt if necessary.

Tip : spaghetti sauce may not be creamy, but milky, if you use milk with a high percentage of fat. However, be prepared for the fact that the taste of the gravy will change significantly.

Creamy mustard sauce

For this recipe, only Dijon mustard is used; its palette differs from the bouquet of a regular dining room one. Actually, the Dijon version is already a full-fledged sauce that combines well with seafood.

What you will need:

cream 33% - 200 ml;
Dijon mustard - 2 tsp;
fresh dill - 3-4 sprigs;
salt, pepper, seasonings - on the tip of the knife.

Step by step guide:

Heat the cream over low heat until almost boiling. Add mustard, salt and seasonings. Stir and simmer for a few more minutes until thickened.
Add finely chopped dill, stir, remove from heat and cover with a lid.
After 5 minutes it can already be served.

Dietary sauces and products for their preparation

How to make a creamy sauce from a minimum set of ingredients? 1 tbsp. flour should be fried in a dry frying pan until light cream color. Then add 1 tbsp. soft butter, grind it with flour and pour in 250 ml of heated cream with a fat content of 20% (preferably 35%). Add salt, add a little ground nutmeg and after boiling, cook for another 2 minutes, stirring constantly. This is the oldest recipe for Bechamel sauce.

In the modern version, 2-3 onions are first added to the cream, which must first be boiled in 100 ml of broth, and then ground into a paste through a sieve or in a blender.

Cream cheese sauce is also dietary.

It is prepared from the following products:

hard cheese - 100 g;
butter - 100 g;
egg yolks - 2 pcs.;
dill - 0.5 bunch;
ground nutmeg - on the tip of a knife;
salt to taste.

Cheese sauce for spaghetti with yolks should only be cooked in a water bath to prevent the yolks from curdling.

First, melt the butter in a saucepan, then add the grated cheese and cream. Stirring constantly, bring the mixture to a homogeneous state. Beat the yolks in a cup with 2 tbsp. l. broth and gradually pour into the pan. Cook the cream cheese sauce with continuous stirring for 4-5 minutes, but do not bring to a boil. At the very end, add salt and nutmeg. After it has cooled a little, add finely chopped garlic and stir again.