Simple sauce for fried fish. Fish sauce - the best recipes for the perfect addition to fish dishes

Sauces are the highlight of the dish. Often they are the ones who reveal all the shades of taste and aroma. Recipes for sauce for white fish are multifaceted. Everyone chooses the one they like. There are no exact rules when it comes to cooking, and especially seasoning and gravy. Fish dishes can be made juicier, more tender and more aromatic - and the magic sauce will help to achieve all this. You can also cook different types of fish in the gravy. They can be stewed or baked in the sauce. Some options require serving cold.

Variety of sauces. Filling options

It is noteworthy that there are a huge number of sauces. So, every country has its own taste preferences. For example, white fish in tomato sauce is consumed in Mexico, where hot peppers are generously added to the dish.

Creamy options are more loved by the French and Italians. However, you shouldn’t limit yourself to just one delicacy. Fish goes well with a huge number of recipes. Sauce for white fish is popular, but far from the only option.

The following ingredients go well with fillet and can be used in sauces:

• mushrooms, most often champignons;
• lemon juice;
• white wine, preferably dry;
• red berries such as cranberries, red currants;
• greens of any type, both fresh and dried;
• spices, especially white and allspice;
• natural yogurt, cream and full-fat sour cream;
• tomatoes and bell peppers.

A real extravaganza of taste! A fiery option for fans of Asian cuisine

Spicy Vietnamese sauce is usually served with main dishes of meat and fish. The spicy additive harmoniously enhances the taste of the ingredients, adding a subtle spiciness to them and making the aroma more intense.

Products used:

Carefully mix all the ingredients of the future Vietnamese sauce. Heat the ingredients in a saucepan over medium heat until the powdered sugar is completely dissolved in the liquid. Remove from heat and set aside to cool completely, 1 to 2 hours. If desired, add a little lemon juice or zest to the cooled mixture.

Varieties of sauces: tomato, green and creamy

Conventionally, all types of sauces can be divided into three actually huge groups. The first is tomato sauces. As the name suggests, it is based on tomatoes. It is red in color. White fish fillet in a sauce of tomato juice and hot pepper can decorate a festive table. At the same time, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.

The second group is creamy options. This includes gravies based on sour cream, cream, milk, yogurt and other fermented milk products. Here the cook can also show his imagination. It is noteworthy that these types of sauces are prepared only with butter. Otherwise, it will not turn out uniform, and its taste will be spoiled.

The group with green sauces is probably the most interesting. Herbs are actively involved here. Even just cilantro stewed with broth can be a wonderful addition to a fish dish.

Spicy tomato version

The white fish sauce recipe requires the following ingredients:

• Tomatoes - depending on the amount of fish;
• Oregano – a couple of pinches in dry form;
• Peppercorns - one piece per piece of fish;
• Chili pepper - to taste;
• Salt.

First you need to peel the tomatoes. Simple boiling water will help remove the skin from the fruit. To do this, cut the tomatoes crosswise and then pour boiling water over them. The fruits are kept like this for about five minutes. Now the skin comes off very quickly, without requiring any effort. Ideally, for a white fish sauce recipe, the seeds should be removed from the tomatoes. This is done by grinding the fruit through a sieve. However, this is not necessary. The taste of the dish will not become worse.

You need to add this ingredient when the fish is fried on both sides, but not yet ready. At this point, it is poured with a mixture of tomatoes, hot peppers, oregano and black peppercorns. Cover with a lid and let it brew. Now the fish is soaked in tomato and spices.

If there is a problem with tomatoes, you can replace them with tomato juice or paste. Although in this case you should not add salt to the sauce, since most of these products already contain this ingredient.

Recipe 4: Salsa for fish

You don't have to go to Mexico to try Mexican sauce. Prepare it at home. The missing products can be bought at the nearest supermarket around the corner. During the season, fresh strawberries are used; in winter, you can take frozen ones or replace the strawberries with kiwi or feijoa fruit.

Ingredients

: 1 large tomato, a bunch of cilantro or parsley, 1 medium onion, 5 strawberries (replacement - 1 kiwi or feijoa), salt, balsamic vinegar - 1 teaspoon, pepper, vegetable oil (olive, sunflower) - 3 tablespoons. l.

Cooking method

Finely chop the greens. Remove the peel from the tomato (scald it with boiling water and remove the skin). Chop the tomato and strawberries into small cubes. Also chop the onion. If you use kiwi instead of strawberries, you can grate it. Mix the crushed ingredients with the rest of the recipe ingredients and let the sauce brew for about an hour.

Mild tomato sauce for fish

A more gentle option, without hot pepper, is also suitable for fish. It also requires tomato juice, onions, butter and a mixture of Italian herbs, for example, basil, oregano. You can also use ready-made spices.

Onions are cut into thin half rings. Place a small piece of butter into a hot frying pan. You should wait for it to open. Now the onion is fried on it, and the gas should be reduced so that the vegetable browns and then simmers. Juice is also poured here, spices are added to your taste.

When serving, a piece of fish is poured with this gravy. You can also garnish it with a fresh basil leaf.

Gentle Broccoli sauce for fish

Many people don’t like broccoli, but in our sauce they will definitely love this green ingredient. With this sauce, even the simplest fish will seem very tasty. We need 200 gr. broccoli, onion, garlic, cream, protein, wine.

1. Separate broccoli into florets and wash well. It is recommended to keep the broccoli in salted water so that small midges and worms, if any, float to the surface.

2. Meanwhile, finely chop the onion and garlic.

3. Place broccoli in boiling water and cook for 7 – 10 minutes.

4. In a heated frying pan, fry onions and garlic. Add wine, boil and evaporate to half the volume. Pour in the cream. Do not bring to a boil. As soon as the mixture begins to boil, turn off the heat immediately.

5. Add the creamy mass to the broccoli and use a blender to turn everything into one mass.

Recipe with sour cream: white sauce for fish

You don't need many ingredients to make this type of gravy. You need butter, a teaspoon of flour, a glass of thick sour cream, dill. You can also add garlic if you wish. The sauce should also be salted.

First, melt the butter in a frying pan. A piece weighing thirty grams is required. Flour is also placed here. If the sour cream has a fat content below twenty percent, then the amount of flour can be increased to achieve a thicker consistency. The ingredients are mixed until the mixture thickens. Then, according to the recipe, add sour cream to the white fish sauce, the whole glass at once. The mixture is continuously stirred over high heat to achieve the desired consistency.

Now you can chop the dill as finely as possible, and, if necessary, grate the garlic on a fine grater. After adding these ingredients, remove the sauce from the heat.

It is noteworthy that you can serve the fish with this gravy directly to the table, or you can stew it immediately in the sauce.

Recipe 3: Sour cream sauce with garlic for fish

Another sauce that does not need to be cooked. It is very tasty and goes well with any fish, especially fried fish. It is better to take pickled or pickled cucumbers, because... you need natural sourness. As a last resort, you can cut the pickled cucumber.

Ingredients

: 200 ml sour cream, 2 hard-boiled eggs, a clove of garlic, salt, pepper, pickled cucumber.

Cooking method

Chop the cucumber very finely or grate it. You can grate half a cucumber and chop the other half.

Grind the garlic and eggs: on a grater, finely chop with a knife or crush with a pestle. Mix everything with sour cream, salt and pepper.

Creamy recipes for red fish

White gravy goes well with this type of fillet. For example, a fried dish can be accompanied by a delicious sauce with champignons. For it you will need:

• cream;
• onion;
• a little flour;
• Champignon;
• mixture of herbs to taste;
• salt;
• butter.

The recipe for white sauce for red fish is simple, although it seems quite complex in terms of ingredients. To begin, take a frying pan and put butter on it. Now you should fry the onions and mushrooms. Everything is cut into thin slices. When the oil is absorbed, add a little flour, stirring the dish. The final stage is to pour cream over the entire sauce and wait until the mixture becomes thicker. To do this, you need to stir it, reducing the gas to a minimum. White fish in creamy sauce according to this recipe turns out very tender and incredibly tasty. To do this, at the end of frying, add the prepared sauce to the pan and simmer the dish for a couple more minutes.

Sweet, sour and light spicy fish option

How to make Vietnamese sweet and sour sauce at home? Below is a list of necessary ingredients, a detailed description of the points for preparing the original dressing.

Products used:

Wash and rinse the garlic under running water, then cut into large pieces. Mix with crushed chili pepper. In a separate container, whisk water with fish sauce and lime juice. Season with a spicy mixture of spices and sweet with sugar.

Vietnamese housewives often add green onions and grated carrots to the national treat. These ingredients not only become a bright accent in the taste palette of the snack, but also interestingly complement the texture and rich aroma.

Green sauce for fish. Does not require cooking

The gravy can be prepared without using a frying pan. This green sauce is one of those. For it you need: coriander seeds, cilantro and parsley - a large bunch each. It is also worth preparing garlic, allspice and peas. Everything should be crushed, preferably in a mortar. Before this, the greens are cut as small as possible. Then the mixture is diluted with olive oil and applied to the finished fish.

You can also add green basil, celery, and cloves to this recipe. All seasonings are selected based on the taste preferences of the cook.

White sauce: step by step recipe

To prepare the yogurt-based sauce you need:

• 100 ml thick yogurt, Greek, without additives;
• half a lemon;
• a tablespoon of capers;
• one clove of garlic;
• tarragon - a few sprigs;
• black pepper;
• salt.

Real yogurt for this recipe should not drip off the spoon. Therefore, you need to choose this option. If you cannot find such a product, then you can take plain yogurt and pour it through cheesecloth. Then the excess liquid will drain and only the desired product will remain.

To prepare the sauce, you need to chop the capers, garlic, tarragon, also known as tarragon, as finely as possible and mix it all with yogurt. Juice from half a lemon is also added here. Add a couple of spoons of this sauce to the finished fish, fried or stewed. You can garnish each plate with another whole sprig of tarragon.

A bright variation of a Vietnamese dish. Green pepper sauce

The texture of the dressing should resemble runny sriracha sauce. The taste should be pleasantly sweet, spicy and... very spicy! So be careful when tasting the flavorful sauce. Serve with pork, beef, lettuce leaves.

Products used:

Coarsely chop the pepper and garlic and mix. Add turmeric, salt, sugar, vinegar and water. Bring the ingredients to a boil, stirring the delicious mixture regularly. Cook for 8-10 minutes until the chiles are soft and pale green. Pass through a fine mesh sieve and let cool. Store in the refrigerator for up to 3 months.

Fish in the oven: bake with sauce

To prepare this recipe you need to take:

• white fish;
• about four hundred grams of hard cheese;
• two hundred grams of cream with a fat content of 20 percent;
• a mixture of dry herbs;
• fresh dill - several sprigs;
• two tablespoons of vegetable oil;
• a little pepper and salt.

Fish with white sauce in the oven is a really tasty and satisfying dish. First, place the fillet pieces on a greased baking sheet. The entire amount of cream is poured onto it. Next, sprinkle with spices. As herbs, you can use ready-made mixtures, for example, Italian or French. But you can choose your favorite seasonings yourself. So, green basil, tarragon, dried and fresh dill, lemon balm, oregano and coriander or cilantro go well with fish dishes.

Now grate the cheese onto the dish using a coarse grater. The delicacy is ready for baking. In thirty minutes you can get a delicious fish dish with a pleasant white sauce and a cheese crust. Cooking time may vary depending on the type of fish.

How to make gravy for fried fish. Sauce for fried fish: best recipes

The best recipes for sauces for fried fish are collected here. You will always find them in recipes for fish sauces. We also have one hundred and one recipes for sauces for meat and fish.

Fish satsivi (2)

Cut the fish into pieces, bread in flour mixed with salt and pepper, fry in oil. For the sauce, finely chop the onion and garlic and sauté in butter along with flour. While constantly stirring, pour in the warm broth and stir. You will need: fish - 1 kg, wheat flour - 2-3 tbsp. spoons, vegetable oil - 1/2 cup, chicken or meat broth - 2 cups, vegetable oil - 50 g, walnuts - 150 g, onions - 2 heads, wheat flour - 1 1/2 cups, garlic - 3-4 clove, h.

Beat bread with milk, egg yolks and salt in a mixer. Fry the onion and bay leaf in margarine, add the bread mass, fry for several minutes, add cheese and sausages, remove the bay leaf and mix thoroughly. You will need: wheat bread, soaked in 1 glass of milk - 1 piece (100 g), egg yolks - 3 pcs., salt, bay leaves - 2 pcs., margarine - 2 tbsp. spoons, chopped onion - 1 large head, grated Parmesan cheese - 1/2 cup, chopped sausages - .

Fish in potato crust

Cut the fish fillet into portions. Cut the peeled and cored apple and carrot into slices, and cut the onion into half rings. Peel the potatoes and grate them on a coarse grater. Dip the fish pieces in mayonnaise, then in potatoes. Fry the fish in oil until formed. You will need: fish fillet without skin and bones (pike perch, salmon or cod) - 850 g, potatoes - 2 pcs., carrots - 2 pcs., apple - 1 pc., onion - 1 head, mayonnaise - 4 tbsp. spoons, vegetable oil - 2 tbsp. spoons, butter - 2 tbsp. spoons, cumin seeds molo.

Grilled trout

1. For the marinade, mix the indicated ingredients. 2. Cut the fillet into portions, pour over the prepared marinade, and place in the refrigerator for 1 hour. Remove the fish from the marinade and dry. 3. Grill the fish pieces. 4. Sweet pepper zap. You will need: trout fillet - 800 g, vegetable oil - 4 tbsp. spoons, soy sauce - 2 tbsp. spoons, orange juice - 4 tbsp. spoons, grated ginger root - 1 tbsp. spoon, ground black pepper - on the tip of a knife, sweet pepper - 2 pcs., vegetable broth - 1 glass, honey - 1.

Cut the fish into pieces, bread in flour mixed with salt and pepper, fry in oil. For the sauce, finely chop the onion and garlic and sauté in butter along with flour. Stirring constantly, pour in the warm broth, stirring to combine. You will need: fish - 1 kg, wheat flour - 2-3 tbsp. spoons, vegetable oil - 1/2 cup, chicken or meat broth - 400 g, vegetable oil - 50 g, walnuts - 150 g, onions - 2 heads, garlic - 3-4 cloves, wheat flour - 1 1/2 Art. spoons, ze.

Salmon in sauce (2)

Fry the fish in a mixture of butter and vegetable oil. Heat the cream to a boil, remove from heat, stirring, add half the chopped cilantro and leave to infuse. Strain the prepared cream with cilantro and stir. You will need: salmon fillet - 800 g, heavy cream - 250 g, chopped cilantro - 2 tbsp. spoons, ground nutmeg - 1/4 teaspoon, butter - 40 g, vegetable oil - 1 tbsp. spoon, garlic - 2 cloves, green salad leaves - 12 pcs., ground black pepper, s.

Cut the fish fillet into small pieces, add salt and pepper and fry in vegetable oil until cooked. Boil the rice by adding 1 chopped bouillon cube and pepper. Cut the vegetables into cubes and boil with the remaining broth. You will need: heavy cream - 1 cup, ground black pepper, salt to taste, chicken broth - 2 cubes, vegetable oil - 3-4 tbsp. spoons, zucchini - 250 g, carrots - 1 pc., potatoes - 4 pcs., rice - 200 g, fish fillet - 600 g, champagne - 1 glass, butter.

Fish baked with mushrooms and potatoes

Cut the fish fillet into portions, add salt, bread in flour and fry on both sides in a portion of melted butter until golden brown. Cut the mushrooms into slices, the onions into strips and fry in melted butter. Yay. You will need: fish - 600 g fillet, fresh mushrooms - 60 g, boiled potatoes - 3 pcs., onions - 80 g, dill - 20 g, wheat flour - 24 g, ghee - 80 g, butter - 20 g , egg - 2 pcs., grated cheese - 2 tbsp. spoons, sour cream sauce (see recipe n.

Fish with satsivi sauce

Peel the sturgeon, cut into portions, add salt, bread in flour and fry in vegetable oil until tender. For the sauce, finely chop the onion and garlic, sauté in butter, add flour and sauté everything together. You will need: sturgeon - 300 g, vegetable oil - 1 tbsp. spoon, wheat flour for frying - 1 teaspoon, for sauce - 15 g, satsivi sauce (nut sauce): walnuts - 150 g, onions - 125 g, butter - 50 g, wine vinegar - 50 g, egg yolk - 1 pc.

Fried fish in batter

1st option for the dough: Combine flour, starch, salt, egg and pour in cold water in a thin stream, stirring. Knead the batter. 2nd option for the dough: Combine the sifted flour with baking powder and salt. You can add ground spices to taste. Thin. You will need: white sea fish fillet (telapia, cod, haddock) - 400 g, vegetable oil for deep-frying, For the batter: option 1, wheat flour - 1/2 cup, corn starch - 1/2 cup, egg - 1 pc., water - 1/2 cup, salt, option 2, wheat flour - 1 1/.

Fish sauce is a universal way to turn an ordinary dish into a culinary masterpiece, improving not only the taste characteristics of the fish, but also giving it a refined aroma.

Most often, the main component of fish sauce at home is mayonnaise or tomato paste. In addition, fish broth, milk or kefir are often used. These components go best with fish and help it better reveal its flavor characteristics.

Spices added to the fish sauce also play an equally important role. They help give the finished dish a special, refined aroma. You can add a ready-made combination of spices for fish dishes, which are easy to find in any store. However, it is still better to create your own unique original composition that will highlight the advantages of the fish you have chosen.

All types of peppers, as well as various herbs and spices, go harmoniously with fish. Additional aroma and richer taste will be provided by vegetables, fresh parsley or dill, and garlic added to the fish sauce. In addition, caviar, lemon juice and ginger are an excellent option.

If your fish sauce is too thin, you can add a little starch or lightly brown flour. They will make the consistency of the sauce thicker and more pleasant.

It is important to know that the sauce should be prepared depending on the type of fish and the cooking method you choose. For example, baked fish is best combined with fatty sauces for fish at home, as they not only improve its taste and add an appetizing aroma, but also soak it and make it more tender. At the same time, for fried fish it is better to use a thick sauce served in a special gravy boat. But do not forget that any quick fish sauce should only emphasize the taste of the fish itself, and not interrupt it.

Tricks for making a simple and tasty sauce for fish dishes at home

• If your chosen step-by-step recipe for fish sauce at home with a photo includes eggs, it is advisable to use only home-made eggs for its preparation, since they have yolks of a richer orange color, thanks to which the sauce will have a very attractive and appetizing shade.
• To ensure that the dressing you prepare is not too thin and you do not have to use additional thickeners, prepare the sauce from heavy cream or sour cream.
• If you want the consistency of the sauce to be uniform and not burn during cooking, stir it constantly while cooking.
• Use only freshly squeezed lemon juice to prepare the sauce.

Fried fish with gravy

Very tasty, juicy fish!

Compound:

for 8-10 servings

Fish (sea bass fillet) – 5 slices; Lemon – 0.5 pcs; Flour – 3 tbsp; Salt; Basil, oregano - a pinch;

for gravy

(sauce):

Onion – 1 pc.; Garlic – 1 clove; Carrots – 1 pc. medium size; Tomato paste (or sauce) – 1 tsp. (or a small tomato);

Sugar – 1 tsp; Water – 1 glass; Flour – 2 tbsp.

Vegetable oil for frying

Fried sea bass waiting for gravy

How to cook

1. Defrost the fish, squeeze out the carcasses or blot them with a napkin. Cut each plate into 2-3 pieces. Sprinkle generously with lemon, salt and sprinkle with dry herbs. Let stand for 5-10 minutes. Drain off excess juice and water;
2. Distribute the flour on a flat plate. Dredge the first portion of fish pieces in flour;
3. Heat a frying pan with oil. Place the breaded sea bass in it and quickly fry on 2 sides over medium (or slightly more intense) heat until cooked and place the fried fish in the pan.

Fish with sauce)

for the sauce

1. cut the onion into small pieces, garlic into slices. Grate the carrots on a coarse grater.
2. Fill the frying pan with vegetable oil (1 cm layer), heat it up;
3. add onion and garlic and fry over medium heat until softened (as the first onion-garlic aroma appears);
4. add carrots. Fry until carrots soften, stirring. Salt and sweeten. Sprinkle with herbs (optional);
5. Slowly add cool water to the flour. Mix well;
6. pour the flour dressing into the vegetables in a thin stream, continuously stirring the contents of the pan. Once the sauce thickens, pour it over the fish, cover and simmer over low heat for 5 minutes.

Delicious fish hidden under sauce)

Cooking features and taste

The fish turns out very juicy, a delicious orange-red sauce generously lubricates each piece of sea bass and the mashed potatoes surrounding it (in my opinion, this is the most delicious side dish for such fish, although rice, buckwheat porridge, and pasta will do).

You can read tips on cooking fried sea bass.

Enjoy your meal!

Good luck to you and bon appetit!

We offer you a list of fairly simple recipes for sauces for fish dishes.

Simple sauce for fish

• 300-400 ml water or fish broth,
• 1 tbsp. spoon of fat
• 1 tbsp. spoon of wheat flour,
• salt to taste.

Fry the flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add salt to taste.

White sauce for fish

Fry a tablespoon of flour in a saucepan with the same amount of oil, dilute with two glasses of fish broth and cook for 7-10 minutes. Then add salt to the sauce, remove from heat, add lemon juice or diluted citric acid, a piece of butter, stir to combine the butter with the sauce, and strain.

For fish in brine, lemon juice and citric acid are replaced with cucumber brine (1-2 tablespoons).

Serve with steamed fish and fish in brine.

Hot white wine sauce for fish

• 400 ml fish broth,
• 1 parsley root,
• 1 head of onion,
• 1 tbsp. spoon of wheat flour,
• 1 egg (yolk),
• 1-2 tbsp. spoons of white table wine,
• lemon juice,
• butter,
• salt to taste.

Peel the parsley and a medium-sized onion, wash, finely chop and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dilute the toasted flour with roots with 2 cups of fish broth, add salt and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. spoon of butter, mix thoroughly and strain through a sieve or cheesecloth. Pour in white table wine and lemon juice and stir.

Serve with steamed fish.

Fish sauce with parsley and dill

• 300-400 ml fish broth,
• 1 tbsp. spoon of fat
• 1 tbsp. spoon of wheat flour,
• 3 tbsp. tablespoons chopped parsley or dill,
• salt to taste.

Fry the flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add chopped parsley or dill and cook for another 5-10 minutes.

Herb sauce

• 160 ml water or broth,
• 50 g butter,
• 80 g wheat flour,
• 1 tbsp. spoon of finely chopped onion,
• 1 teaspoon finely chopped parsley,
• 1/2 teaspoon finely chopped chervil,
• 1 teaspoon finely chopped basil,
• 1 tbsp. spoon of vinegar,
• 80 g sour cream,
• 1/2 teaspoon salt.

Melt the butter, add flour and onion and brown slightly. Pour in water or broth, add parsley, chervil and basil, as well as salt and vinegar and cook for 5 minutes over low heat. Add sour cream and bring to a boil.

Sauce for fish with sheep cheese

• White sauce,
• 100 g compressed sheep cheese,
• 200 g fresh mushrooms,
• 3-4 tbsp. spoons of sour cream,
• 1 tbsp. spoon of butter.

Prepare white sauce, dilute with fish broth and milk. Let it boil well, rub through a sieve, add grated compressed sheep cheese, mushrooms stewed in butter and sour cream.

You don’t need to rub the sauce through a sieve, but quickly and thoroughly grind it with a spoon.

Steamed fish sauce with mushrooms

• 450 ml of white fish sauce prepared with concentrated fish broth (broth from poaching or steaming fish),
• 35 g butter,
• 50 g champignons or fresh porcini mushrooms,
• lemon or citric acid.

When preparing white fish sauce, add finely chopped and simmered mushrooms to it before cooking.

Serve with boiled or poached fish.

Normandy sauce

• 350 g of white sauce with meat broth,
• 100 ml fish broth,
• 100 g of mushroom aromatic juice,
• 1 egg (yolk),
• 90 g sour cream.

Prepare a thick white sauce. Just before serving, add hot fish broth, aromatic mushroom juice, raw yolk and sour cream, heat without boiling, and serve immediately.

Swedish sauce

• 300 ml fish broth,
• 1-1.5 tbsp. spoons of wheat flour,
• 400 g cream,
• 1 tbsp. spoon of butter,
• 1 bunch of finely chopped dill,
• ground red pepper,
• salt to taste.

Dill is easy to sauté with oil for 2-3 minutes. and leave it aside. Mix freshly cooked fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind the flour with butter and add to the boiling broth, stirring to thicken. Salt and pepper.

Serve with boiled, stewed and fried fish.

White butter sauce for fish

• 75 g butter,
• 30 g shallots,
• 150 ml vinegar,
• ground black pepper,
• salt to taste.

Place chopped shallots in a saucepan, pour in vinegar, add salt and pepper to taste. Let it evaporate until one quarter of the original volume remains. Remove from heat. Add butter, whisking the sauce. The sauce should be white and slightly foamy.

Serve with boiled fish.

"Velvety" sauce

• 6 tbsp. spoons of butter,
• 3 tbsp. spoons of wheat flour,
• 800 ml fish broth,
• 150 g cream,
• lemon acid,
• salt to taste.

Fry the flour in butter until golden brown. Pour in the fish broth in a thin stream and, stirring continuously, bring to a boil. Cook for 20 minutes. Remove from heat, add salt, citric acid and whipped cream.

Polish sauce (egg-butter)

• 350 g butter,
• 4 hard-boiled eggs,
• 1 teaspoon lemon juice,
• parsley,
• salt to taste.

Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix carefully. If desired, you can add 1/4 cup of fish stock.

This sauce can be prepared by adding basic white sauce (200 g) cooked in fish stock, reducing the amount of butter accordingly (150 g).

Serve with poached or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).

Tomato sauce for fish

Peel carrots, parsley and onions (1/2 pcs.), rinse, finely chop and fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Then add 1 tbsp. spoon of tomato paste, stir, dilute with 2 cups of fish broth, add salt and cook for 8-10 minutes over low heat. After this, remove the sauce from the heat, add 1 tbsp. a spoonful of butter, stir until it is completely combined with the sauce and strain through a sieve.

Serve with boiled and steamed fish.

Tomato fish sauce with vegetables

• 300 g basic tomato fish sauce,
• 100 ml white grape wine,
• 1 parsley root,
• 2 heads of onions,
• 1.5 tbsp. spoons of butter,
• 3-5 peppercorns,
• Bay leaf.

Finely chop the parsley root and onion. Lightly fry in oil, then pour in dry grape wine, add bay leaf and peppercorns. Combine with tomato sauce, simmer for 10-15 minutes. Remove from heat, season with butter.

Serve with boiled and baked fish.

Mustard sauce

• 200-300ml fish broth,
• 1 teaspoon finely chopped onion,
• 3 tbsp. spoons of fat,
• 3 tbsp. spoons of wheat flour,
• a piece of lemon zest,
• 3-4 tbsp. spoons of dry mustard,
• a little chopped parsley.

Fry the onion in fat. Add flour, pour in broth and mix thoroughly. Add lemon zest, mustard and parsley and cook for about 5 minutes. Remove the zest from the finished sauce.

Hot nut sauce for fish

• 100 g butter,
• 300 g walnut kernels,
• 250 g onions,
• 30 g wheat flour,
• 5 eggs (yolks),
• 25 g garlic,
• 100 ml wine vinegar,
• 4 buds of cloves,
• 1/2 teaspoon cinnamon,
• 1 teaspoon (without top) ground red pepper,
• 2 bay leaves,
• a little saffron,
• 25 g fresh herbs,
• 2 g dried herbs,
• 20 g salt.

Sauté finely chopped onion and garlic in butter and fat skimmed from chicken broth, add flour, dilute with chicken broth, boil and set aside. Mix finely crushed nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Add this mixture to the prepared sauce and heat, stirring, without bringing to a boil.

Pour this sauce over portioned pieces of fried fish (sturgeon, pike perch, etc.).

Sour cream sauce for fish

• 200 g sour cream,
• 1/2 spoon of wheat flour,
• ground black pepper and salt to taste.

Lightly dry the flour in a frying pan. Place hot flour into heated sour cream and stir thoroughly. Boil, season with salt and pepper.

Sour cream sauce with onions for fish dishes

• 300-400 ml fish broth or water,
• 2 tbsp. spoons of fat,
• 1 tbsp. spoon of wheat flour,
• 1-2 heads of onions,
• 100 g sour cream,
• 1/2 teaspoon of “Southern” type sauce,
• salt to taste.

Fry the flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add lightly fried chopped onions, sour cream, “Yuzhny” type sauce and bring to a boil.

Sour cream sauce with fish broth (option 1)

• 500 ml strong fish broth,
• 400-600 g sour cream,
• 50-80 g wheat flour,
• salt to taste.

Prepare a white sauce from browned flour and broth (cook for 10-15 minutes), then add sour cream to it, boil for 3-5 minutes, strain and season with salt to taste.

Serve with chopped fish dishes, fried crucian carp and perch.

Sour cream sauce with fish broth (option 2)

• 200 g white fish sauce,
• 100 g sour cream,
• ground black pepper and salt to taste

Prepare white sauce, add sour cream, salt and pepper, boil and strain.

Serve with hot baked dishes and chopped fish.

Sour cream sauce with horseradish in fish broth

• 200 g sour cream,
• 2 horseradish roots,
• 200 ml fish broth,
• 1 tbsp. spoon of butter and wheat flour,
• salt to taste.

Peel the horseradish root, rinse, finely grate, put in a saucepan with heated oil, lightly fry, sprinkle with flour and heat through. Add sour cream and broth, season with salt and boil.

Serve with cold and hot fish dishes and appetizers.

Onion sauce with milk

• 400 ml milk mixed with cream
• 4-b art. tablespoons chopped onion,
• 2-3 tbsp. spoons of butter,
• 2 tbsp. spoons of wheat flour,
• ground black pepper,
• salt to taste.

Fry chopped onion and flour in butter. While stirring, pour in milk in small portions and cook the sauce for at least 5 minutes. Before serving, add a piece of butter to the sauce.

Onion sauce with milk goes especially well with boiled or stewed flounder, halibut and sole. Can also be served with other fish dishes.

Milk sauce for fish

• 300 ml milk,
• 1 tbsp. spoon of fat
• 2 tbsp. spoons of wheat flour,
• pepper, salt to taste.

Fry the flour with fat, dilute with hot milk, cook for 10-15 minutes at low boil, then add salt and pepper.

Mornay sauce

• 200 ml fish broth,
• 3 tbsp. spoons of butter,
• 2 tbsp. spoons of wheat flour,
• 150 ml milk,
• 50 g sour cream,
• 50 g grated Parmesan cheese,
• 1 pinch of thyme,
• some finely chopped onion,
• pepper, salt to taste.

Melt the butter, add flour and mix thoroughly. Pour in milk and fish broth. Boil. Add onion, thyme, salt and pepper. Mix the resulting sauce with sour cream and cheese and cook for 5 minutes.

Serve with hot fish dishes.

Milk sauce with crayfish butter

• 300 g milk sauce,
• 500 ml fish broth,
• 150 g cream,
• 100 g crayfish oil,
• 150 g truffles,
• 1 lemon,
• ground red pepper.

Gradually pour fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula. After 5-7 minutes, pour in the boiled cream, add salt, red hot pepper and stir. Strain the sauce through a fine sieve or cheesecloth, season with crayfish oil and lemon juice or citric acid.

This sauce can be prepared without truffles. Serve with boiled and poached fish.

White sauce with mussels

• 900 g basic fish white sauce,
• 200 g mussels,
• 4 eggs (yolks),
• 1/2 lemon
• 50 g butter,
• 30 g parsley.

The main white sauce, prepared with mussel broth, is seasoned with raw egg yolks. After this, add the boiled mussels turned through a meat grinder. Heat the sauce to 70-80° C and serve, adding chopped parsley.

Serve with dishes prepared from seafood.

Oyster sauce (old recipe)

Take 50 oysters, separate them from the shells and put them on the fire along with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 cups (400 ml) of basic white fish sauce, and boil to the desired thickness. Combine with leison made from 2 raw yolks and 100 g of cream. Strain.

15 minutes before serving, put shucked oysters into a very hot sauce (only the fatty part of the oyster is used, and the dark rim is removed), a piece of butter, a little strained meat juice (from frying meat), a little chopped blanched parsley, lemon juice, pepper , a little nutmeg color.

Steam under the lid until serving.

Bon appetit!

Spicy berry sauce

Another option may appeal to those who like interesting combinations of sour and sweet tastes. For it you need to prepare cranberries, lingonberries and red currants - all in equal parts. The berries are ground through a sieve; only the juice from them will be used. Add sugar to the liquid - a couple of spoons, starch and lemon juice.

This sauce is tasted before adding starch. If desired, berries can be replaced using only one type. All ingredients are heated on the stove, and when served, add literally a drop of liquid honey. This sauce goes well with any color of fried fillet.

Fish dishes are a delicious option for dinner. They are actively consumed even on a diet. Many people strive to diversify their menu. The easiest way to do this is with sauces. They usually require a minimum amount of ingredients. However, in most cases, a mixture of herbs and spices is indispensable.

Vietnamese fish sauce. Recipe for real gourmets

Perhaps this option is the most popular snack in Asia! There are dozens of variations for preparing a spicy marinade. For example, restaurant chefs flavor liquids with vinegar instead of citrus juice because it's easier and cheaper.

Products used:

Mix water and sugar in a bowl. Add lime or lemon juice gradually until you like the taste. Gradually add fish sauce and chopped spices. For extra heat, add red pepper flakes and ginger.