Recipes for sauces for fried fish. Sauce for fried fish: best recipes

No matter how good the dish is on its own, the sauce will help make it even better. Fish sauce is no exception, the variety of which is designed to diversify the taste of the main product and emphasize its most beneficial qualities.

Choosing the right sauce for fish is not easy, it’s like choosing a bottle of wine for a certain dish - you always need to know your subtleties. Unlike others, the delicious fish sauce, the recipe for which is described below, is almost universal; you can’t go wrong with it, especially if you choose tender white fillet.

Ingredients:

dry white wine - 120 ml;
milk - 250 ml;
garlic - 2 cloves;
shallot - 1 pc.;
laurel leaf - 1 pc.;
butter - 250 g;
flour - 10 g;
lemon juice - 15 ml;
a handful of parsley.

Preparation

Grind the shallots and garlic as much as possible and quickly sauté the mixture.
Pour in wine and milk, leave at a barely noticeable boil.
Separately, make the base by combining about two tablespoons of butter with flour in a saucepan.
Dilute the flour lump with the milk mixture, wait until it boils and begin adding the remaining butter in portions, about a spoon at a time.
Season the thickened mass with herbs and lemon juice.

A fan of the classics will appreciate the traditional Hollandaise sauce. First, it will captivate you with its versatility (a jar can be prepared for a couple of days and used as an addition to hot dishes), then it will cement your love with its simple and subtle taste. If you have a blender at your disposal, you can easily cope with the following simplified variation.

Ingredients:

butter - 100 g;
egg yolks - 3 pcs.;
lemon juice - 15 ml;
salt, pepper

Preparation

Melt the butter, letting it bubble for 10-15 seconds, and then strain it through a fine sieve or cheesecloth.
Beat the eggs and citrus juice together until foam forms on the surface.
Without stopping the whisking, begin to slowly add oil in a thin stream so that the mixture does not separate.
Hollandaise sauce for fish is almost ready, all you need to do is add some spices. Only salt and pepper are used here, so add them carefully and sparingly.

Unlike other Europeans, the Poles are not accustomed to serving fish sauce separately; they directly stew the pieces in it, saturating them as much as possible with the aromas of the chosen combinations. This sauce consists of the usual onion and carrot sauté, which is then stewed with tomatoes. Surprisingly, the Poles themselves borrowed this recipe from the Greeks.

Ingredients:

carrots (large) - 2 pcs.;
celery stalk - 1 pc.;
leek - 1 pc.;
juniper berries - 6 pcs.;
laurel leaf - 1 pc.;
tomato paste - 60 g.

Preparation

Before preparing the fish sauce, chop the vegetables and saute them until half cooked. Add laurel, juniper and tomato paste, then dilute with a couple of glasses of water.
Leave on the fire for about 7 minutes after boiling, then add pieces of perch, tilapia or pike perch.

When talking about classic Chinese fish sauces, bright, sour-sweet compositions immediately come to mind. Even taking into account the possible sharpness, they go well with the most delicate pulp, without interrupting it in the dish. This addition is especially beneficial for deep-fried foods. This is the simplest fish sauce you can imagine.

Ingredients:

starch - 10 g;
orange juice - 120 ml;
honey - 50 ml;
soy sauce - 50 ml;
rice vinegar - 15 ml;
a pinch of cayenne pepper.

Preparation

Whisk the ingredients together thoroughly.
Place on the fire and wait for it to boil and thicken, also whisking continuously.

When faced with discussions about what sauce is suitable for fish, we recommend that you immediately pay attention to another classic recipe - tartare. It cooks incredibly quickly, especially if you use ready-made homemade or store-bought mayonnaise as a base.

Ingredients:

mayonnaise - 100 g;
capers - 1 tbsp. spoon;
shallot - 1 pc.;
pickled cucumber - 1 pc.;
Dijon mustard - 1 teaspoon;
a handful of fresh parsley.

Preparation

Chop the shallots, capers and pickles as finely as possible.
Add the prepared ingredients to the mayonnaise along with Dijon mustard and chopped herbs.
Sauce for fish with pickles is served pre-chilled.

The sauce for baked fish or sauce is best made with cream. Considering the tenderness of the base component, citrus zest, wine and aromatic herbs, in this case basil, will add brightness to the finished dish.

Ingredients:

butter - 50 g;
garlic - 2 cloves;
zest of ½ lemon;
cream - 50 ml;
dry white wine - 120 ml;
basil - 3-4 sprigs.

Preparation

Use the melted butter to quickly fry the garlic. Add the zest and pour in the wine and cream.
As soon as the liquids reach a boil, remove the mixture from the heat and begin to gradually add the butter, spoonful at a time, whisking continuously.
At the very end, season the creamy fish sauce with chopped basil.

A sauce for fried fish based on berries is an unusual move that can rarely be implemented profitably, but if you choose the right berry, maintain the proportions and follow the technology, a culinary masterpiece is guaranteed. This kind of addition is best served with fatty pulp, baked or deep-fried, which has a pronounced taste.

Ingredients:

frozen cranberries - 350 g;
water - 200 ml;
sugar - 150 g;
zest of one orange;
a pinch of nutmeg.

Preparation

Using a pestle, mash the berries with water and sugar.
Place the resulting puree in a saucepan over medium heat and leave to simmer until thickened.
About halfway through cooking, season the sauce with nutmeg and citrus zest. Add salt.

The same universal thing as, for example, mayonnaise or sour cream. The mass of pureed avocado came to us from Mexico, and along the way it managed to acquire a lot of modifications. Depending on your wishes, you can make either “crumpled” guacamole, with whole pieces of fruit, or whipped, with a creamy texture.

The sauce added to the fish allows you to muffle the not very pleasant specific taste that is present in some types of fish, for example, cod, catfish, pike. Or, conversely, emphasize the noble taste of valuable species - salmon, sturgeon, trout. The sauce is served with boiled, fried, baked fish, as well as appetizers, salads, and aspic. If the fish is fatty, it is better to choose sour sauces, which include cucumber pickle, wine or vinegar. They will help make the taste of the dish less cloying. Sauces containing butter, cream, and sour cream are suitable for lean types of fish.

Any sauce can be easily bought in the store. But cooked with your own hands, it will still be tastier, so you can treat yourself and your household to homemade delicacies. The main component most often is fish broth, milk, sour cream or cream. Additional ingredients can be very diverse - horseradish, tomato paste, oil, vinegar, wine, eggs, mushrooms, roots. If the composition includes garlic, herbs or spices, they are added in very small quantities so as not to interrupt the taste of the main dish. There are at least hundreds of fish sauces. We have presented recipes with the most affordable products and simple methods of cooking at home.

Sauces for fish - food preparation

If the sauce contains parsley roots, carrots or onions, they must be sautéed. Oil and fat have the ability to retain aromatic substances. During heat treatment without frying, they will quickly evaporate along with water vapor. If flour is present in the sauce, it must be fried on its own or with the addition of oil. It is fried until golden or brown, depending on the recipe. Flour is necessary to give the sauce a thick consistency, change color, and adjust the taste.

Fish sauces - the best recipes

Recipe 1: Potato sauce for fish

The unusual ingredient in this recipe is potatoes, which act as the base of the sauce. Garlic and white wine vinegar add pungency and sharpness. It’s very good to serve this delicious sauce with river fish, especially carp or burbot. It would be advisable to find wine vinegar, but if you don’t have it, replace it with lemon juice, dry white wine or regular table vinegar 6%.

Ingredients: 3 medium potatoes, 5-6 tablespoons of vegetable oil, 4-5 not very large cloves of garlic, salt, white wine vinegar - 1 tablespoon.

Cooking method

Boil the potatoes in the most usual way - in their skins. Peel, crush with a masher, or better yet, with a blender. Add chopped garlic and all other ingredients. Add salt at the end.

Recipe 2: Caribbean Fish Sauce

You can say this is an express recipe, because... The sauce is ready in five minutes. Suitable not only for fish, but also shrimp and squid. Rum can be replaced with other strong alcoholic drinks - cognac, sherry, whiskey. To make the sauce less calorie, mayonnaise should be replaced with yogurt.

Cooking method

Squeeze the juice out of half an orange; one and a half tablespoons is enough. Add mayonnaise, ketchup, rum to it. Taste and add salt and pepper to taste. You can experiment a little, and if you have Tabasco sauce in the house, add a few drops.

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.

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.

Recipe 5: White sauce for fish

When talking about gravies and seasoning for fish, you simply cannot ignore the classic white sauce. The recipe is borrowed from French cuisine, but it is quite simple to make, because... it is suitable for cooking at home. Lemon juice can be replaced with 6% table vinegar.

Ingredients: fish broth (can be diluted into a cube) – 0.5 l, butter – 60 g (30 g + 30 g), flour – 40 g, 1 egg yolk, salt, ½ lemon.

Cooking method

Dissolve 30g of butter, add flour and lightly fry it. Remove from heat and pour in cold broth. Stir, make sure there are no lumps. Salt, pepper, add yolk. Mix again. Instead of a spoon, it is convenient to use a regular whisk. Return the sauce to the stove and stir until it comes to a boil. Do not boil, remove from heat immediately. When the mass has cooled down a little, add another 30 g of oil and squeeze out half a spoonful of juice from the lemon. Acid should always be introduced carefully. In order not to overdo it, it is better to add not the whole portion, but half. After all, everyone has different taste preferences. Then taste the sauce, and if it seems that there is not enough sourness, add more.

— To get a rich broth for the sauce, it is better to use not fillets, but fins, tails, skin or head of fish.

— If you are going to prepare a sauce with the addition of spices and herbs, you must remember that dill, saffron, and paprika go well with salmon. Basil goes well with river trout, and dill and saffron go with red mullet. It is better to add bay leaf, parsley and celery to the carp.

07.04.2018

Nutritionists strongly recommend including fish fillets in your menu. Seafood should be on our table at least once a week. Fish is not only a source of phosphorus and iodine, but also a number of other useful micro- and macroelements. To make the dish perfect, you need to know how to prepare a sauce for baking fish in the oven.

This sauce is usually prepared for lasagna or Italian pasta, but many cooks use Bechamel for fish dishes. If you like to bake fish fillets in the oven, then you can’t do without sauce.

The simplest option is tomato paste diluted with water. You can add stewed vegetables to such gravies. An excellent option would be sour cream or mayonnaise. Fish baked in this sauce turns out juicy and aromatic.

If you want variety, make a white sauce for baking fish in the oven. We will prepare it according to the traditional recipe.

Compound:

40-50 g butter;
3 tbsp. l. premium flour;
a pinch of salt and nutmeg;
0.6 liters of pasteurized cow's milk.

Preparation:

Let's start preparing the sauce by preparing the products indicated in the recipe.
It is advisable to remove the butter from the refrigerator in advance so that it softens.
Place the butter, cut into pieces, into the saucepan in which we will prepare the sauce.

When the butter mixture reaches a homogeneous consistency, add flour.
Be sure to sift it, removing any lumps. When adding flour, stir the sauce with a whisk.
Boil the sauce for several minutes, stirring constantly. The flour will fry and acquire a rich golden hue.
After a couple of minutes, pour in pasteurized cow's milk in a thin stream.

We continue to cook the sauce until the desired thickness, it should turn white and acquire an ideal homogeneous consistency.
Add a pinch of ground nutmeg and fine-grained salt to the finished sauce.
The sauce is ready and can be used to bake fish.

Many gourmets love culinary experiments. Not every sauce will favorably emphasize the taste of fish dishes. To avoid failure, use time-tested recipes. The so-called white sauce is very popular among chefs. To prepare it you will need horseradish root.

Compound:

100 g sour cream with any percentage of fat content;
granulated sugar, salt;
freshly squeezed lemon juice;
100-150 g horseradish root;
some filtered water.

Preparation:

We start, as usual, by preparing the products indicated in the recipe.
The exact amount of water, freshly squeezed lemon juice, salt and granulated sugar is not indicated in the recipe, since we will add them based on our taste preferences.
One lemon is enough for us. Pay special attention to horseradish root when choosing. It should be fresh and dense.

Transfer the chopped horseradish root into a blender container and grind it at maximum speed until a mass of homogeneous consistency is obtained.
Now we need ice water. Add granulated sugar and salt to it, taste it.
Little by little we begin to pour ice water into the horseradish.
Add liquid until mixture becomes moist.
Now it's time to add freshly squeezed lemon juice.
Mix everything well, the mass turns out to be liquid.
This sauce can be used for baking fish or served as an addition to an already prepared dish.

Learning to cook delicacies

In culinary circles, red fish is called king fish. Therefore, the sauce for baking red fish in the oven should be truly royal. We suggest you take note of this recipe.

Compound:

cream with any percentage of fat content – 150 ml;
10 ml freshly squeezed lemon juice;
40 g butter;
white pepper, salt;
dry white wine – 50 ml.

Preparation:

Place a saucepan or frying pan on the stove and pour in the wine.
Bring the wine to a boil over moderate heat.
Then add the cream in a thin stream and stir constantly.
Add freshly squeezed lemon juice, white pepper and a pinch of salt.
Boil for a few minutes until thickened.
Remove the sauce from the stove and add softened butter.
Mix everything thoroughly again.
This sauce can be supplemented with herbs, olives or capers.

Universal sauce

You can make a sauce that will keep for a long time in the refrigerator. And, by the way, you can add it not only to fish dishes. Honey mustard sauce helps to reveal the true taste of meat and vegetable dishes.

Compound:

refined vegetable oil – 2 tbsp. l.;
1 tbsp. l. freshly squeezed lemon juice;
liquid honey – 2 tbsp. l.;
mustard – 2 tbsp. l.;
2 pcs. garlic cloves.

Preparation:

This sauce is easy to prepare.
Combine all the ingredients specified in the recipe in a convenient container.
We peel the garlic cloves and put them under pressure.
Add the garlic mass to the rest of the ingredients and stir everything.
Take a whisk or mixer and beat until smooth.
The sauce should be stored in a glass, hermetically sealed container.

The perfect accompaniment to seafood

This sauce is also called universal by chefs, since it can be used not only for baking fish, but also for preparing cold seafood appetizers. Try it and you will definitely like it.

Compound:

100 ml refined olive oil;
1 lemon;
2 pcs. garlic cloves;
¼ tsp. coriander;
¼ tsp. ground chili pepper.

Preparation:

Pour refined olive oil into a bowl.
Add ground coriander and red chilli. Mix everything thoroughly.
Grind the garlic cloves under a press, and squeeze the juice out of the lemon.
Add these ingredients to the refined oil and stir.
The sauce is ready. It can be used as a marinade before baking fish fillets.

How to make already tasty and aromatic fish even better? Well, of course, serve it with more sauce. It is he who will turn a simple dish into a masterpiece, eliminate the not always pleasant fishy smell and complement the taste of the dish. Now we will tell you several recipes for preparing delicious sauces for fish.

White sauce for fish - recipe

Ingredients:

egg yolks – 3 pcs.;
fish broth – 100 g;
cream – 250 ml;
lemon juice – 1 teaspoon;
salt, nutmeg - to taste.

Preparation

Add egg yolks to the cream and beat. Then slowly pour in the fish broth, stir and put on the fire, heat the sauce, but do not boil. Then add lemon juice, salt, nutmeg.

Milk sauce for fish

Ingredients:

milk – 2 glasses;
flour – 2 tbsp. spoons;
butter – 2 tbsp. spoons;
salt - to taste.

Preparation

Melt the butter in a frying pan, slowly add flour into it, stir so that there are no lumps. After this, pour in the milk and bring the sauce to a boil, add salt to taste and boil for 5 minutes. Then cool the sauce and serve with the fish. According to this recipe, it will turn out to be of medium thickness, but if you want to get a thinner sauce similar to gravy, then it will be enough to take 1 tablespoon of flour and 1 tablespoon of butter.

Creamy sauce for fish - recipe

Ingredients:

cream 33% fat – 150 ml;
butter – 40 g;
lemon juice – 10 g.

Preparation

Mix the cream with lemon juice and simmer over low heat. The mass should decrease in volume by 1/3. After this, add the chilled butter and let the sauce cool.

Alternatively, lemon juice can be replaced with dry white wine. And you can add various toppings to the simmering sauce: grated ginger, chopped olives, capers and even pickled or pickled cucumber. But here it is important not to overdo it, because the sauce should complement the taste of the fish, and not interrupt it. You can slightly diversify the taste of both the sauce and the dish by preparing

Garlic sauce for fish

Ingredients:

olive mayonnaise – 100 g;
mozzarella cheese – 50 g;
sour cream – 100 g;
garlic – 2-3 cloves.

Preparation

Sauce for fish with sour cream

Ingredients:

sour cream – 1 glass;
flour – 50 g;
butter – 50 g;
salt, spices - to taste.

Preparation

First, fry the flour in a dry frying pan. When it turns golden, turn off the heat, cool the flour a little, and then add butter, salt, spices and slowly add sour cream. Mix everything well, bring to a boil and simmer for about 5 minutes over low heat. Then stir the sauce well again and strain. If desired, you can also add chopped garlic and herbs. In this case, it will already be a sour cream and garlic sauce for fish.

Yogurt fish sauce

Ingredients:

natural unsweetened yogurt – 150 ml;
dill – 1 bunch;
lemon – 1 pc.;
garlic – 2 cloves.

Preparation

Finely chop the dill, squeeze the juice out of the lemon, pass the garlic through a press. Mix all the ingredients with yoghurt; add more salt if desired. Let the sauce brew and serve.

Creamy caviar sauce for fish

Ingredients:

Preparation

Peel the zest from half a lemon, grate it on a fine grater, and squeeze the juice from the core. Pour the cream into a saucepan, bring it to a boil, add chopped zest, lemon juice and juice to taste. Reduce the mixture a little to thicken the sauce. Then cool the sauce, add lemon juice, and at the very end add caviar. It is important not to put it in the hot sauce, otherwise it will cook, become hard, and the sauce will be ruined.

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,
citric 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 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.

Saute 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 sauteed 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, place 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. Bring to a 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 served.

Bon appetit!