What else can so diversify the dish, how not the sauce? Spicy, creamy, salty or sour, it will give the dish a new taste and effectively shade the already available. The best friendship with sauces was brought by fish and dishes from it, which due to their delicate taste can perfectly match with most varieties of this supplement. By the way, we recently told how to cook cream sauce for fish .
Preparation of fish sauce, according to any of the recipes offered by us, does not take much effort or time, but it will always be beneficial to transform the taste of the ready-made dish.
Pomegranate sauce for fish
If you have some juicy pomegranates lying around, which you can not find an application for, prepare a fragrant Azerbaijani sauce for meat and fish - narcharab. To create it, you do not need any extraneous ingredients, except the main one, of course.
So, take 3-4 large pomegranates and cleanse the grains from them. We fall asleep in the pan or stewpot, put it on the fire and begin to stir it up with a wooden spoon, or crush until the juice starts to separate and the corn does not turn white. The hot mass is transferred to a sieve, which is placed on top of any deep container. Mnem and rub the pomegranate mass until we squeeze all the juice. Dry cake is thrown out, and the juice is again put on the stove and cooked until thick, narsharab should acquire the consistency of fatty sour cream. Ready-made sauce can be salted to taste and serve to fish or meat.
Lemon sauce for fishLemon sauces are traditionally prepared on an oily basis and served as supplements to the dryish white fish.
Ingredients:
- lemon juice - ½ item;
- butter - 2 tbsp. spoons;
- garlic - 1 piece;
- flour - 1 teaspoon;
- water, or broth - 4 tbsp. spoons;
- salt, pepper - to taste;
- oregano - to taste.
Preparation
Garlic is wrapped in foil and baked in the oven until soft (20-25 minutes at 180 degrees). The resulting garlic pulp is squeezed out of the denticles into a sauté pan with melted butter and mixed until homogeneous. Add the flour to the sauté pan and mix it further. As soon as she began to acquire a golden hue - pour lemon juice and 3-4 st. a spoonful of water or broth. Cook the sauce until thick and season with salt, pepper and dried oregano.
Cranberry sauce for fish
Ingredients:
- fresh cranberries - 150 g;
- lemon - ½ pcs .;
- honey - 1 ½ tbsp. spoons;
- lime - ½ pcs .;
- salt, pepper - to taste.
Preparation
In the saucepan pour a glass of water and honey, cook the mixture until boiling and lay the cranberry. Cook the sauce until softened berries and juice with ½ lemon and lime. Do not forget about the zest of citrus: in order to make the sauce from cranberries to fish smell more, add a little grated peel of lime and lemon to it.
Cook the sauce, squeezing the cranberries for 10-15 minutes, after which we filter it through a sieve and serve it to the table. If such a recipe does not suit you, then we have a variant of cranberry sauce for meat .
Ginger sauce to fish
Ingredients:
- dry white wine - ¼ of a century;
- soy sauce - 2 tbsp. spoons;
- sesame oil - 2 tsp;
- lime juice - 1 teaspoon;
- green onions - 3 feathers;
- root of ginger (chopped) - 1 teaspoon;
- garlic - 1 clove;
- salt, pepper - to taste.
Preparation
Dry wine, sauce, lime juice and butter are mixed until homogeneous. Add the sliced green onions, grated ginger and chopped garlic, salt and pepper to taste. Sauce with ginger for fish can be served either separately in the gravy bowl or used as a marinade during cooking.
Green fish sauce
Ingredients:
- olive oil - 2/3 of the item;
- white wine - 2/3;
- white wine vinegar - 2 tbsp. spoons;
- parsley - ½ beam;
- onion - 1 pc .;
- garlic - 4 cloves;
- salt, pepper - to taste.
Preparation
Olive oil, wine, vinegar, parsley, onions, garlic and spices are put in a blender and beat until homogeneous. We pour the mixture into a saucepan and put it on the fire, bring it to a light boil and pour it over the sauceboats. Serve the green sauce to the ready-made fish or stew in it directly the fillet.