How to make fried fish gravy. Fried fish sauce: the best recipes

30.09.2019

The most best recipes sauces to fried fish 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, season in flour mixed with salt and pepper, fry in oil. For the sauce, finely chop the onion and garlic, save in butter along with flour. With constant stirring, pour in the warm broth, stir. Required: 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 the bread with milk, egg yolks and salt in a mixer. Fry the onion with bay leaf in margarine, add the bread mass, fry for a few minutes, add cheese and sausages, remove the bay leaf and stir thoroughly. You will need: wheat bread soaked in 1 glass of milk - 1 piece (100 g), egg yolks - 3 pieces, salt, bay leaves - 2 pieces, margarine - 2 tbsp. spoons, onions, chopped - 1 large head, Parmesan cheese, grated - 1/2 cup, chopped sausages -.

Fish in a potato crust

Cut the fish fillet into portions. Cut the apple and carrot peeled from the skin and core, cut the onion into half rings. Peel the potatoes, grate on a coarse grater. Dip the pieces of fish in mayonnaise, then in potatoes. Fry the fish in oil until it forms. 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, caraway seeds are young.

Grilled trout

1. For the marinade, combine the indicated ingredients. 2. Cut the fillet into portions, pour over the prepared marinade, put in the refrigerator for 1 hour. Remove the fish from the marinade, dry. 3. Grill the pieces of fish. 4. Sweet pepper app. Required: 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, Bell 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, save in butter along with flour. Stirring constantly, pour in warm broth, stir so as not to. Required: 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 tbsp. 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 occasionally, add half of the chopped cilantro to them and leave to infuse. Strain the prepared cream with cilantro and stirring occasionally. Required: salmon fillet - 800 g, thick cream - 250 g, chopped cilantro - 2 tbsp. tablespoons, ground nutmeg - 1/4 teaspoon, butter - 40 g, vegetable oil - 1 tbsp. spoon, garlic - 2 cloves, green lettuce - 12 pcs., ground black pepper, p.

Cut the fish fillet into small pieces, salt, pepper and fry in vegetable oil until tender. Boil the rice by adding 1 crushed broth cube and pepper. Cut the vegetables into cubes and boil with the remaining broth. Required: thick 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 wt.

Fish baked with mushrooms and potatoes

Cut the fish fillet into portions, season with salt, bread in flour and fry on both sides on a piece of ghee until golden brown. Cut the mushrooms into slices, the onion into strips and fry in ghee. Yai. 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, salt, season in flour and fry until cooked in vegetable oil. For the sauce, finely chop the onion and garlic, save in butter, add flour and sauté everything together. Required: sturgeon - 300 g, vegetable oil - 1 tbsp. spoon, wheat flour for frying - 1 tsp, 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 in a thin stream, stirring, pour in cold water... Knead batter... 2nd option for the dough: Combine the sifted flour with baking powder, salt. You can add ground spices to taste. Thin. Required: white fillet sea fish(telapia, cod, haddock) - 400 g, vegetable oil for deep fat, For batter: 1 option, wheat flour - 1/2 cup, corn starch - 1/2 cup, egg - 1 pc., water - 1/2 cup , salt, option 2, wheat flour - 1 1 /.

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 salt the sauce, remove from heat, add lemon juice or diluted citric acid, a piece butter, stir to combine the butter with the sauce, and strain.

For fish in brine, lemon juice and citric acid replace cucumber pickle(1-2 tablespoons).

Serve with steamed fish and fish in brine.

400 ml fish stock, 1 parsley root, 1 onion, 1 cm. spoon wheat flour, 1 egg (yolk), 1-2 cm. tablespoons of white table wine, lemon juice, butter, salt to taste.

Peel the parsley and medium-sized onion, wash, chop finely and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dissolve the fried flour with roots with 2 glasses of fish broth, 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, mix.

Serve with steamed fish.

160 ml water or broth, 50 g butter, 80 g wheat flour, 1 cm. a spoonful of finely chopped onions, 1 teaspoon of finely chopped parsley, 1/2 teaspoon of finely chopped chervil, 1 teaspoon of finely chopped basil, 1 cm. a spoonful of vinegar, 80 g of sour cream, 1/2 teaspoon of salt.

Melt the butter, add flour and onion and lightly brown. 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.

450 ml white fish sauce, cooked in concentrated fish broth (broth from steaming fish or boiling it), 35 g of butter, 50 g of champignons or fresh porcini mushrooms, lemon or citric acid.

When preparing white fish sauce, add mushrooms, stewed until tender, and finely chopped into it before cooking.

Serve with boiled or stewed fish.

300 ml fish stock, 1-1.5 cm. tablespoons of wheat flour, 400 g cream, 1 cm. a spoonful of butter, 1 bunch of finely chopped dill, ground red pepper, salt to taste.

Dill can be easily sautéed with oil for 2-3 minutes. and set aside. Freshly brewed fish broth mix with lemon juice and cook for 15 minutes, drain. Combine dill, cream, fish broth and bring to a boil. Grind flour with butter and add to boiling broth, stirring occasionally, thicken. Salt and pepper.

Serve with boiled, stewed and fried fish.

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

Put chopped shallots in a saucepan, pour in vinegar, add salt and pepper to taste. Allow to evaporate until one quarter of the original volume remains. Remove from heat. Add butter, whisking the sauce. The sauce should come out white and slightly frothy.

Serve to boiled fish.

6 cm. tablespoons of butter, 3 cm. tablespoons of wheat flour, 800 ml of fish broth, 150 g of cream, citric acid, salt to taste.

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

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 gently. You can add 1/4 cup fish stock if desired.

This sauce can be prepared with the addition of the main white sauce (200 g), cooked in fish broth, respectively, reducing the amount of butter (150 g).

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

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

Chop the parsley root finely and onion... Lightly fry in oil, then pour in dry grape wine, add bay leaves, peppercorns. Connect with tomato sauce, boil for 10-15 minutes. Remove from heat, fill with butter.

Serve with boiled and baked 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 cloves buds, 1/2 teaspoon of cinnamon, 1 tsp spoon (no top) ground red pepper, 2 bay leaves, a little saffron, 25 g of fresh herbs, 2 g of dried herbs, 20 g of salt.

Sauté finely chopped onion and garlic in butter and fat removed 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, while stirring, heat, not bringing to a boil.

Pour portions of fried fish (sturgeon, pike perch, etc.) with this sauce.

300-400 ml fish broth or water, 2 cm. spoons of fat, 1 cm. a spoonful of wheat flour, 1-2 heads of onions, 100 g of sour cream, 1/2 teaspoon of "Yuzhny" -type sauce, salt to taste.

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

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

To cook white sauce from pastry 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 dishes from chopped fish, to fried crucian carp and perch.

200 g of white fish sauce, 100 g of sour cream, black pepper and salt to taste.

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

Serve with hot baked dishes and minced fish.

200 g sour cream, 2 horseradish roots, 200 ml fish broth, 1 cm each. a spoonful of butter and wheat flour, salt to taste.

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

Serve hot and cold fish dishes and snacks.

400 ml of milk mixed with cream, 4-b tbsp. spoons of chopped onions, 2-3 cm. tablespoons of butter, 2 cm. tablespoons of wheat flour, 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. Add a piece of butter to the sauce before serving.

Milk onion sauce is especially good with boiled or stewed flounder, halibut and sole. Can be served with other fish dishes.

300 ml milk, 1 cm. spoon of fat, 2 cm. tablespoons of wheat flour, pepper, salt to taste.

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

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

V milk sauce gradually pour in the fish broth, cooked with truffles, and heat to a boil, stirring occasionally with a spatula. After 5-7 minutes, pour in the boiled cream, add salt, red hot peppers 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 stewed fish.

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

Season the main white sauce, cooked with a broth of mussels, with raw egg yolks. After that add boiled mussels turned through a meat grinder. Heat the sauce to 70-80 ° С and serve with chopped parsley.

Serve with seafood dishes.

Oyster Sauce (Old Recipe)

Take 50 oysters, separate from the shells and put on fire together with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 glasses (400 ml) of the main white fish sauce, boil until the desired thickness. Combine with 2 raw egg yolks and 100 g cream. Strain.

15 minutes before serving at a very hot sauce put peeled oysters (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.

Steam under the lid until serving.

Fish sauce is a versatile way to turn an ordinary dish into cooking masterpiece, improving not only the taste characteristics of the fish, but also giving it an exquisite 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 ingredients work best with the fish and help it develop its flavor profile better.

An equally important role is played by the spices added to the fish sauce. They help to give ready meal a special refined aroma. You can add a ready-made spice combination for fish dishes, which are easy to find in any store. Nevertheless, it is still better to create your own unique original composition that will emphasize the merits of your chosen fish.

All types of peppers, as well as various herbs and spices are harmoniously combined with fish. Vegetables, fresh parsley or dill, and garlic added to the fish sauce will add additional aroma and a richer taste. Besides, excellent option is caviar, lemon juice and ginger.

If your fish sauce is too runny, you can add a little starch or pan-fried flour to it. They will make the sauce thicker and more pleasant.

It is important to know that the sauce is worth making depending on the type of fish and the cooking method you choose. For example, baked fish works best with fatty fish sauces at home, as they not only improve fish taste properties and give mouth-watering aroma, but also impregnate it and make it more tender. At the same time, for fried fish, it is better to use thick sauce served in a special gravy boat. But do not forget that any sauce for fish on hastily should only emphasize the taste of the fish itself, and not interrupt it.

Cooking tricks simple and delicious sauce for fish dishes at home

If in your chosen step by step recipe fish sauce at home with a photo includes eggs, it is advisable to use only homemade eggs for its preparation, since they have yolks of a more intense orange color, due to which the sauce will be a very attractive and appetizing shade.
To prevent the dressing you make is too thin and you don't have to use additional thickeners, make a sauce with heavy cream or sour cream.
If you want the sauce to be smooth and not burnt during cooking, stir it constantly while cooking.
Use only freshly squeezed lemon juice for the sauce.

Fried fish with gravy

Very tasty, juicy fish!

Composition: for 8-10 servings

Fish (fillet sea bass) - 5 plates;
Lemon - 0.5 pcs;
Flour - 3 tablespoons;
Salt;
Basil, oregano - pinch each;

for gravy(sauce):

Onions - 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 tablespoons

Vegetable oil for frying

Fried sea bass while waiting for gravy

How to cook

defrost fish, squeeze carcasses or blot 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 excess juice and water;
distribute flour on a flat plate. Dip the first portion of fish pieces in flour;
Heat a frying pan with oil. Put the breaded sea bass in it and quickly fry on 2 sides over medium (or slightly more intense) heat until tender and put the fried fish in a saucepan.

Fish with sauce)

for sauce

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

Delicious fish hid under the sauce)

Cooking features and taste

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

You can read some tips on how to cook fried sea bass.

Enjoy your meal!

Good luck and bon appetit!

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

Simple fish sauce

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

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

White fish sauce

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 st. a spoonful of wheat flour
1 egg (yolk),
1-2 tbsp. tablespoons of white table wine,
lemon juice,
butter,
salt to taste.

Serve with steamed fish.

Fish sauce with parsley and dill

300-400 ml of fish broth,
1 st. spoon of fat
1 st. a spoonful of wheat flour
3 st. spoons of chopped parsley or dill,
salt to taste.

Fry 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.

Herbal sauce

160 ml of water or broth,
50 g butter
80 g wheat flour
1 st. a spoonful of finely chopped onions,
1 teaspoon finely chopped parsley,
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped basil,
1 st. a spoonful of vinegar
80 g sour cream,
1/2 teaspoon of salt.

Fish sauce with sheep cheese

White sauce,
100 g of compressed sheep cheese
200 g of fresh mushrooms,
3-4 st. spoons of sour cream,
1 st. a spoonful of butter.

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

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, cooked in concentrated fish broth (broth from steaming fish or steaming it),
35 g butter
50 g champignons or fresh porcini mushrooms,
lemon or citric acid.

When preparing white fish sauce, add mushrooms, stewed until tender, and finely chopped into it before cooking.

Serve with boiled or stewed fish.

Norman sauce

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

Prepare a thick white sauce. Before serving, add hot fish broth, mushroom aromatic juice, raw yolk and sour cream to it, warm it up without boiling, and serve immediately.

Swedish sauce

300 ml of fish broth,
1-1.5 st. tablespoons of wheat flour,
400 g cream
1 st. a spoonful of butter
1 bunch of finely chopped dill
ground red pepper,
salt to taste.

Dill can be easily sautéed with oil for 2-3 minutes. and set aside. Mix freshly boiled fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind flour with butter and add to boiling broth, stirring occasionally, thicken. Salt and pepper.

Serve with boiled, stewed and fried fish.

Sauce " white oil»To fish

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

Serve with boiled fish.

Velvety sauce

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

Polish sauce (butter and egg)

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

Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix gently. You can add 1/4 cup fish stock if desired.

This sauce can be prepared with the addition of the main white sauce (200 g), cooked in fish broth, respectively, reducing the amount of butter (150 g).

Serve with stewed 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 each), rinse, chop finely and fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Then add 1 tbsp. a spoonful of tomato paste, stir, dilute with 2 glasses of fish broth, salt and cook for 8-10 minutes over low heat. After that, remove the sauce from heat, put 1 tbsp. a spoonful of butter, mix 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 of white grape wine,
1 parsley root
2 onions,
1.5 tbsp. tablespoons of butter
3-5 peas of pepper,
Bay leaf.

Chop parsley root and onions finely. Lightly fry in oil, then pour in dry grape wine, add bay leaves, peppercorns. Combine with tomato sauce, boil for 10-15 minutes. Remove from heat, fill with butter.

Serve with boiled and baked fish.

Mustard sauce

200-300ml fish broth,
1 teaspoon finely chopped onions,
3 st. spoons of fat
3 st. tablespoons of wheat flour,
a slice of lemon zest
3-4 st. tablespoons of dry mustard,
some 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. From ready-made sauce take out the zest.

Hot nut sauce for fish

100 g butter
300 g of walnut kernels,
250 g onions,
30 g wheat flour
5 eggs (yolks),
25 g garlic
100 ml of wine vinegar,
4 carnation buds,
1/2 teaspoon cinnamon
1 tsp (no top) ground red pepper,
2 bay leaves
a little saffron,
25 g fresh herbs
2 g dried herbs
20 g of salt.

Sauté finely chopped onion and garlic in butter and fat removed from chicken broth, add flour, dilute 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, while stirring, heat, not bringing to a boil.

Pour portions of fried fish (sturgeon, pike perch, etc.) with this sauce.

Sour cream sauce for fish

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

Dry the flour lightly in a frying pan. Hot flour put in heated sour cream, stir thoroughly. Boil, season with salt and pepper.

Sour cream sauce with onions for fish dishes

300-400 ml of fish broth or water,
2 st. spoons of fat
1 st. a spoonful of wheat flour
1-2 heads of onions,
100 g sour cream
1/2 teaspoon of "Yuzhny" -type sauce,
salt to taste.

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

Sour cream sauce with fish broth (option 1)

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

Prepare a white sauce from flour broth 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 minced fish.

Sour cream sauce with horseradish in fish broth

200 g sour cream
2 horseradish roots,
200 ml fish broth,
1 st. a spoonful of butter and wheat flour,
salt to taste.

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

Serve with hot and cold fish dishes and snacks.

Onion sauce with milk

400 ml milk mixed with cream
4-b Art. tablespoons of chopped onions,
2-3 st. tablespoons of butter
2 st. tablespoons 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. Add a piece of butter to the sauce before serving.

Milk onion sauce is especially good with boiled or stewed flounder, halibut and sole. Can be served with other fish dishes.

Milk sauce for fish

300 ml of milk
1 st. spoon of fat
2 st. tablespoons of wheat flour,
pepper, salt to taste.

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

Mornay sauce

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

Melt 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 oil

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

Gradually pour the 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 stewed 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.

Serve with seafood dishes.

Oyster Sauce (Old Recipe)

15 minutes before serving in a very hot sauce, put peeled oysters (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 , slightly nutmeg color.

Steam under the lid until serving.

Bon Appetit!