Creamy sauces are a great addition to fish dishes. They successfully emphasize the taste of the main component and even mask the specific aroma of river fish, if necessary.
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Classic creamy sauce
Successfully prepared sauce gives the fish dishes a more intense and interesting taste, makes them more tender. It should be thick enough and only emphasize the taste characteristics of the main component, but not interrupt them. When choosing a sauce, you need to consider the type of fish. Cheese sauce is ideal for salmon and salmon. The taste of herring and mackerel is emphasized by mustard filling. Sauces with lots of spicy herbs and spices are suitable for river fish dishes.
White creamy sauce for fish is prepared on the basis of cream and butter. It is the basis to which additional ingredients can be added at will. White sauce is universal and goes well with almost all fish dishes. To prepare it you will need:
- 100-150 ml cream (preferably 20%);
- a little salt;
- 50 g butter;
- a quarter of lemon;
- spices (it is better to take black or white pepper);
- a little flour (1-2 tsp).
Stages of preparation:
- Pour the flour onto a dry hot pan and fry for about 30 seconds. It must be continuously stirred so that it does not burn. This step is necessary to give the flour a light caramel color.
- Pour the flour into a thick-walled small pan, add butter and fry on the stove for 1-2 minutes. It should get a thick mass. You can prepare the sauce not in a pan with a thick bottom, but in a water bath. This reduces the risk of burning.
- Pour cream into a saucepan in a thin stream, constantly stirring the contents. You can whisk the mixture slightly with a whisk or a blender at low speeds so that there are no lumps in the sauce. If there is no blender and lumps are formed that are difficult to stir, you can pass the mass through a sieve, and then continue cooking.
- Add a little salt and spices to the mixture, gently squeeze the juice from a quarter of a lemon into a saucepan. Cook it over low heat for 5 minutes, stirring constantly. The sauce should be moderately thick, aromatic. Serve it to the table immediately, immediately after cooking. They can be poured over a fish dish or served in a separate gravy boat.
Creamy Garlic Sauce
To add a spicy touch to the fish dish, you can cook garlic sauce as an addition to it. This will require:
- a glass of fat cream;
- 1-2 garlic cloves;
- a little flour;
- a bunch of greens (urop, parsley);
- spice;
- a little salt;
- 20-30 g of butter.
Stages of preparation:
- Fry flour in a saucepan until golden brown. Put butter in a stewpan and mix the mass.
- Rinse the greens and chop very finely. You can grind it with a blender. Peel the garlic cloves and pass through a press. You can chop the garlic with a blender along with herbs.
- Pour the cream into the stewpan very carefully, constantly stirring the mass so that there are no lumps. Lightly salt and pepper the sauce. Instead of the usual black pepper, you can use white. It perfectly emphasizes the taste of fish dishes.
- Boil the sauce on very low heat to the desired degree of thickening. At the very end, add greens and garlic, mix and pour the mixture with fish.
Creamy cheese sauce for fish
Adding cheese gives the fish sauce a thicker texture and an interesting flavor. To prepare it you will need:
- half a pack of butter;
- 1 tbsp flour;
- a little salt;
- half a glass of dry white wine;
- processed cheese (or about 50 g of hard cheese);
- spice;
- a little sweet paprika;
- sprig of rosemary.
Stages of preparation:
- Fry flour in a saucepan without adding oil. She should only lightly brown. Add butter to the stewpan and mix the mass.
- Pour wine into the creamy mixture with a thin stream with constant stirring. Add spices and boil for 2 minutes. As spices, you can use freshly ground black pepper, a chopped sprig of rosemary or a mixture of dried Provence herbs.
- Grate cheese or hard cheese on a grater, pour into a pan and mix thoroughly. To make the sauce consistency more uniform, you can use a hand blender or whisk to mix the ingredients.
- Warm the sauce on the stove for 1 minute and remove from heat. It is recommended to serve it hot to the table. It is better to immediately pour them a fish dish, as the cheese cream sauce thickens very much over time.
Creamy mustard sauce
Creamy mustard sauce perfectly accentuates the taste of baked mackerel or herring. To prepare it you will need:
- a glass of fat cream (20%);
- a glass of dry white wine;
- a little salt;
- 2 tbsp flour;
- clove of garlic;
- 3 tbsp mustard;
- a bunch of dill;
- 50 g butter;
- some spices.
Stages of preparation:
- Put butter in a pan and melt. Sift flour into the pan. Fry it in oil over low heat for 1 minute. Flour should acquire a slightly golden hue.
- Pour white wine into the pan, mix well. It is important that there are no lumps in the sauce. Pass the garlic through a press, put in a stewpan.
- Pour in a thin stream of cream, constantly stirring the mixture with a whisk. Boil the sauce for 2-3 minutes.
- Grind dill with a knife or a blender. Add dill to the sauce, a little salt, spices to taste, put the mustard, mix everything well again and after 1 minute remove the sauce from the heat. Pour them a fish and serve the dish to the table.
Creamy Caviar Sauce
A delicious sauce can be prepared if you add a little red caviar to it. It perfectly complements the taste of salmon, salmon and other types of red fish. To prepare it you will need:
- a glass of fat cream (20%);
- 1 tbsp. l flour;
- 40 g of red caviar;
- half a lemon.
Stages of preparation:
- Remove the zest from half a lemon. It is convenient to do this with a special fine grater. Squeeze lemon juice in a separate bowl.
- Pour the flour into a dry frying pan and fry it until golden brown.
- Pour the cream into a frying pan in a thin stream, whisking the mixture with a whisk. Boil the mixture for 2 minutes over low heat. Add lemon juice and zest and boil for another 2 minutes.
- Cool the sauce a little, add red caviar to it and mix. It is recommended to serve it in a gravy boat, garnishing with individual eggs. In this recipe, it is important to add caviar to the cooled mass. Otherwise, it will become hard and it will ruin the taste of the sauce.
