Correctly selected and cooked with regard to the recommended requirements, creamy fish sauce will emphasize all the dignity of the main course and skilfully disguise the existing shortfalls of the main meal. A delicate additive will give the hot the necessary tints of taste and enhance its mouth-watering flavor.
How to cook cream sauce for fish?
Cream-based fish-based sauces can be served to the ready-made dish in a separate saucepan or used for joint quenching or baking with the base product.
- Cream can be used any fat, adjusting the final density of the sauce by adding flour or starch or boiling the substance to the desired texture.
- Especially appropriate in the sauce will be acid-containing additives: lemon or lime juice, white dry wine.
- White cream sauce from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic.
- For spiciness and spicy sauce season with the appropriate spices, spices, pepper, do not forget to salt the mass to taste.
Red fish in cream
If you want to quickly, easily and tasty bake red fish in the oven, the decision to supplement the product with this cream sauce will be the most correct. With this accompaniment, fish slicing will preserve juiciness, will acquire the necessary moderate piquancy, light spiciness and pleasant tender flavor notes.
Ingredients:
- fillets of red fish - 1 kg;
- cream - 1 l;
- egg yolks - 3 pieces;
- lemon - 1 piece;
- parsley, dill, basil and tarragon - to taste;
- mustard - 2 teaspoons;
- salt, pepper, oil.
Preparation
- Cut the fillet pieces, salt, pepper, sprinkle with lemon juice, put in an oiled form.
- Combine the cream and yolks, whip a bit.
- Add the sliced herbs, lemon zest, mustard, salt and pepper, once again stir thoroughly, pour into the fish.
- After 30 minutes of baking at 180 degrees, the red fish in a creamy sauce will be ready to serve.
Creamy caviar sauce for fish
By fulfilling the recipe presented below, it will be possible to cook a dish of the restaurant level, capable to surprise the most fastidious and capricious guests. And the technology itself for creating such a treat is elementary and will not cause any difficulties even for the beginning hostess.
Ingredients:
- Salmon or trout - 0.5 kg;
- cream - 300 ml;
- red caviar - 2 tbsp. spoons;
- lemon - 0,5 pieces;
- Provencal herbs - pinch;
- flour - 0.5 cup;
- salt, pepper, oil.
Preparation
- The fish is cut into batch slices, salted, peppered, poured with lemon juice.
- Scrape the cut into flour and fry in oil on both sides.
- Simultaneously, prepare a creamy sauce with caviar for fish, starting with boiling the cream to the desired density.
- Season the creamy base with salt, pepper, herbs, add lemon zest and juice to taste.
- Cool the sauce, add the caviar, mix, pour the mixture on the prepared fish on a plate.
Creamy sauce with spinach for fish
The sauce for fish with cream and spinach will change the taste of succulently fried or steamed slices, will give them a lack of sophistication. Fresh spinach can be replaced frozen, and instead of cream, use sour cream, while adjusting the amount of lemon juice for the balance of acidity.
Ingredients:
- spinach - 1 large bunch;
- cream - 200 ml;
- onions and garlic cloves - 1 pc .;
- lemon juice - 0,5-1 tsp.
- butter - 30 g;
- sugar - 0,5 tsp.
- salt, pepper, nutmeg.
Preparation
- Fill with boiling water spinach for a minute, drain, give a drain, chop.
- Onions are fried onion and garlic.
- Pour in the cream, add lemon juice, sugar, salt, nutmeg and pepper to taste.
- Lay the spinach and warm the creamy spinach sauce to the fish on a low heat, stirring until boiling.
Creamy garlic fish sauce - recipe
Piquant creamy fish sauce, cooked with garlic, can be served to fried or boiled portions or used for pouring fish cut into a mold and then baking the dish in the oven. The container is preferably tightened with foil, which will preserve the juicy and delicate taste of the product.
Ingredients:
- garlic - 2-3 teeth;
- cream - 200 ml;
- dill and parsley - 2 branches each;
- butter - 30 g;
- flour - 1 teaspoon;
- salt, pepper, a mixture of Italian herbs.
Preparation
- In the oil fry onions, add garlic, flour and fry another couple of minutes with stirring.
- Pour in the cream, season to taste, adding salt, pepper, herbs, chopped greens.
- Warm the creamy garlic sauce for the fish to a boil and use as directed.
Creamy cheese sauce for fish - recipe
A simple creamy-cheese sauce for fish gently envelops fish slices in the baking process, preserving their juiciness and giving spicy notes. The degree of piquancy of the taste will depend on the set of greens added to the composition, which can partly be replaced with lettuce, and seasonings used. Hard cheese is often used instead of hard cheese.
Ingredients:
- fillets of any fish - 0.5 kg;
- cheese hard - 150 g;
- cream - 250 ml;
- coriander, parsley, basil and dill - 2 branches each;
- sugar - 0,5 tsp.
- butter - 10 g;
- seasonings for fish - 1 tbsp. a spoon;
- salt, pepper, lemon juice.
Preparation
- Fish are salted, peppered, poured with lemon juice, seasoned with seasonings and laid in an oiled form.
- Prepare a creamy cheese sauce for fish, adding to the cream grated cheese, chopped greens, salt, pepper, sugar.
- Pour the mixture into the fish cut.
- Bake the dish for 30 minutes at 190 degrees.
Creamy sauce with shrimp for fish
Preparing a creamy fish sauce with the addition of peeled shrimps, and having sent the previously roasted product in addition to bake with such accompaniment, it will not only be possible to preserve all the valuable juices of fillets or steaks inside, but also to enrich the already perfect taste of your favorite dish.
Ingredients:
- fillets or salmon steaks - 0.5 kg;
- cream - 200 ml;
- shrimps - 300 g;
- oil - 50 ml;
- parsley - 0.5 beam;
- salt, pepper, spices, flour, lemon juice.
Preparation
- Fish are salted, peppered, seasoned with spices and lemon juice.
- Scrape the cut into flour, fry in oil on high heat from both sides, put it into shape.
- In the same frying pan, a tablespoon of flour is poured, cream is poured, shrimps, greens, seasonings are laid, heated to a boil, poured onto the fish.
- After 15 minutes of roasting at 200 degrees, red fish with shrimps in a creamy sauce will be ready to serve.
Creamy mushroom sauce for fish
The dish will be uneventful if you cook it using the tips of the next recipe. Creamy sauce with mushrooms for fish can be supplemented with onion or garlic, seasoned with fresh herbs, and for completeness of taste, flavored with grated cheese, which should be mixed into the total mass or sprinkled with shavings on the top.
Ingredients:
- fish fillets - 0.5 kg;
- mushrooms - 250 g;
- onion - 1 piece;
- cream - 200 ml;
- garlic - 1 tooth;
- greens, cheese - to taste;
- salt, pepper, spices, oil.
Preparation
- Fish seasoned to taste, fry a little on both sides and put into shape.
- Fry the mushrooms with onions, adding garlic and seasonings at the end.
- Pour in the cream, warm it to a boil, pour it to the fish.
- Prepared fish in cream with mushrooms are sprinkled with cheese and sent for 15 minutes in a heated oven to 200 degrees.
Lemon sauce for fish
Creamy fish sauce, the recipe of which will be presented later, is ideal for serving dishes in any performance: fried, boiled or stewed. A pleasant sour lemon juice, present in the supplement, will perfectly shade the taste of fish pulp, which will become even more delicious and aromatic.
Ingredients:
- cream in fat content of at least 30% - 300 ml;
- lemon of medium size - 1 pc .;
- greens - to taste;
- salt, white pepper.
Preparation
- Squeeze the juice from the lemon, rub the greens in it, leave it for 15 minutes, then filter.
- A trickle as thin as possible is poured into the lemon juice of cream, stirring the mass with a spoon or a whisk.
- Season the sauce with salt and white pepper.
Creamy mustard sauce for fish
Boiled, fried in oil or baked in the oven, a fish with cream sauce, cooked with the addition of mustard and honey, will be an order of magnitude tastier than with self-serving just with garnish or vegetables. If you do not like the presence of mustard grains, you can replace such an additive with another kind.
Ingredients:
- cream - 200 ml;
- lime - ¼ pcs .;
- black ground pepper, coriander and salt - 0.5 teaspoons each;
- honey - 10 g;
- Dijon mustard - 4 teaspoons;
- white mustard - 1 teaspoon;
- parsley.
Preparation
- Preheat the cream, add lime juice, white and Dijon mustard, honey, coriander, pepper and salt.
- Continue heating the sauce with stirring until thick.
- Stir in parsley and after a minute remove the container from the fire.
Creamy-wine sauce for fish
Creamy sauce with white wine for fish in the original is prepared with pre-fried green onions, which if desired can be replaced with lemon, shallot or chopped finely salad bulb. To reduce the caloric content of the supplement to fish dishes will succeed, replacing half a serving of cream with milk.
Ingredients:
- cream - 1 glass;
- white dry wine - 0,5 glasses;
- butter - 2.5 tbsp. spoons;
- onion green - 1 stem;
- flour - 3 tsp.
- salt pepper.
Preparation
- In a frying pan with a spoonful of butter, chop the onion for 1.5 minutes.
- Pour wine, evaporate halfway.
- Add the cream, give a boil.
- Whip the remainder of the oil with flour, add to the sauce, stirring the mass intensively with a whisk.
- Warm the sauce until thick, season with taste, remove from the plate.
Creamy dill sauce for fish
With nothing incomparable gastronomic pleasure can be obtained from a meal, preparing a cream sauce with cream with the addition of dill, fresh cucumber and horseradish. Such an additive will transform even the most unpretentious dish from a budget fish, giving it a moderate piquancy, freshness and slight acuteness.
Ingredients:
- cream - 300 ml;
- dill - 1 bunch;
- fresh cucumber - 1 pc .;
- horseradish ready - 0,5-1 tbsp. a spoon;
- salt, pepper, oil.
Preparation
- Slice a small cucumber and fry in vegetable oil for 30 seconds.
- Pour in cream, add horseradish, finely chopped dill.
- Season the mixture to taste, warm, stirring, almost to a boil, but do not allow to boil.
- Remove the container from the fire, cool the sauce and serve it to the fish.