Fish and gravy recipe. Fried fish sauce: the best recipes

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, on the contrary, to emphasize the noble taste of valuable species - salmon, sturgeon, trout. The sauce is served with boiled, fried, baked fish, as well as appetizers, salads, aspic. If the fish is oily, it is better to choose sour gravies that include cucumber pickle, wine, or vinegar. They will help make the dish taste less cloying. Sauces containing butter, cream, sour cream are suitable for lean fish.

Any sauce can be easily bought at the store. But cooked with your own hand, it will still be tastier, so you can pamper yourself and your household with homemade delights. The main component is most often 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 contains garlic, herbs or spices, they are added in very small quantities so as not to interrupt the taste of the main course. There are at least a hundred fish sauces. We have presented recipes with the most affordable products and simple home cooking methods.

Fish sauces - food preparation

If the sauce contains parsley, carrot or onion roots, they must be sautéed. Oil and fat have the ability to retain aroma. When heat treated 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, adjust taste.

Fish sauces - the best recipes

Recipe 1: Potato sauce for fish

An unusual ingredient in this recipe is potatoes, which are the base of the sauce. Garlic and white wine vinegar add pungency and sharpness. It is very good to serve such a delicious sauce with river fish, especially carp or burbot. It is advisable to find wine vinegar, but if not, replace it with lemon juice, dry white wine, or regular 6% table vinegar.

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 potatoes in the most usual way - in a peel. Peel, crush with a crush, or better with a blender. Add chopped garlic and all other ingredients. Season with salt.

Recipe 2: Caribbean Fish Sauce

We can say that this is an express recipe, because the sauce is prepared in five minutes. Suitable not only for fish, but also for shrimp and squid. Rum can be replaced with other spirits - cognac, sherry, whiskey. To make the sauce less nutritious, mayonnaise should be replaced with yogurt.

Cooking method

Squeeze juice from half an orange, just one and a half tablespoons. Stir in mayonnaise, ketchup, rum. 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. It is better to take pickled or pickled cucumbers, because you need a natural sourness. As a last resort, you can cut a pickled cucumber.

Ingredients: 200ml sour cream, 2 hard-boiled eggs, a clove of garlic, salt, pepper, pickled cucumber.

Cooking method

Crumble or grate the cucumber very finely. You can grate half a cucumber, chop the other half.

Chop the garlic and eggs: on a grater, finely chop with a knife or overcoat with a pestle. Mix everything with sour cream, salt, add pepper.

Recipe 4: salsa sauce for fish

No need to travel to Mexico to taste Mexican sauce. Prepare it at home. Missing groceries can be purchased at a nearby supermarket around the corner. Fresh strawberries are used in the season, in winter - you can take frozen or replace 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, l., Pepper, vegetable oil (olive, sunflower) - 3 tables. l.

Cooking method

Finely chop the greens. Remove the skin 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 kiwi is used instead of strawberries, it can be grated. Stir the chopped ingredients with the rest of the recipe and let the sauce brew for about an hour.

Recipe 5: White fish sauce

When it comes to gravies and fish dressing, you just can't ignore the classic white sauce. The recipe is borrowed from French cuisine, but it is quite simple to make it, because it is adapted for home cooking. Lemon juice can be replaced with 6% table vinegar.

Ingredients: fish broth (you can dilute a cube) - 0.5l, butter - 60g (30g + 30g), flour - 40g, 1 egg yolk, salt, ½ lemon.

Cooking method

Dissolve 30g butter, add flour and overcook it slightly. Remove from heat and pour in cold broth. Stir, make sure that there are no lumps. Season with salt and pepper, add the yolk. Stir again. It is convenient to use a regular whisk instead of a spoon. Return the sauce to the stove and stir until it comes to a boil. Do not boil, immediately remove from heat. When the mass has cooled down a little, add another 30 g of oil and squeeze an incomplete spoonful of juice from the lemon. The acid must always be injected carefully. In order not to overdo it, it is better to add not the whole portion, but half. After all, everyone's taste preferences are different. Then try 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 the fins, tails, skin or head of the fish.

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

The best recipes for fried fish sauces are 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 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, onion, 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 cooked 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, sweet 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 the 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 Art. 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 leaves - 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 addition of 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 with 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 greens - 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, bread 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

Option 1 for the dough: Combine flour, starch, salt, egg and in a thin stream, stirring, pour in cold water. Knead the batter. 2nd option for the dough: Combine the sifted flour with baking powder, salt. You can add ground spices to taste. Thin. You will need: fillet of white sea fish (telapia, cod, haddock) - 400 g, vegetable oil for deep frying, 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 /.

Fish sauces are the most successful addition to fish dishes. When necessary, they will emphasize and reveal the taste in a different way, and if something goes wrong, they will successfully mask the specific features of some inhabitants of the sea and river depths.

Delicious, simple fish sauces will easily make your favorite fish dishes "sound" in a new way. It is not in vain that the French think that the sauce in the dish is the most important thing.
Even the most uncomplicated homemade fish sauces will be no worse than restaurant sauces in harmony with fried, boiled, oven-baked or stewed fish. It will not be superfluous to emphasize with sauces for fish and, for example, the taste of some appetizers from fish, salads or aspic.

Homemade sauces based on milk, sour cream, yogurt, mayonnaise, butter are suitable for low-fat fish. These are the main ingredients, but in addition to the main components, they can be: vegetables, herbs, spices, garlic, horseradish, mustard, eggs and nuts. But for fatty varieties, sauces for fish are most often prepared, in which lemon or tomato juice, wine vinegar and also spices are present, the choice of which must be approached, knowing some secrets. Celery, parsley and bay leaf are very "friendly", for example, with carp, and salmon are "crazy" about dill, paprika and saffron, river fish will quite agree to an alliance with basil.

Sauces for fish are so simple and interesting in their performance that any housewife can try to cook them, especially if the taste of her dish only benefits from this.

White fish sauce

Ingredients:
300-400 ml of fish broth or water,
1 tbsp. l. flour,
2 tbsp. l. butter,
½ lemon,
salt to taste.

Preparation:
Fry the flour in a small saucepan, saucepan, or a small, high-sided skillet with a spoonful of butter. Pour in fish broth or just water and cook for about 10-15 minutes. Season to taste and remove from heat. Then add lemon juice, the remaining spoonful of butter, mix everything well until smooth and strain the resulting white sauce through a sieve or cheesecloth.
By the way, lemon juice in this recipe can be replaced by 1-2 tbsp. l. cucumber pickle, it will turn out very well too.

This is a basic recipe, so to speak. Many other sauces can be prepared on its basis. Scroll further and see!

Many of us prefer steamed fish. Eating steamed fish with sauce is much tastier, especially since there is just such a sauce - a sauce for steamed fish.

Hot sauce for fish "White wine"

Ingredients:
2 stacks fish broth,
1 parsley root
1 onion
1 tbsp. l. flour,
1 egg yolk
1-2 tbsp. l. white wine,
1-2 tbsp. l. lemon juice
2 tbsp. l. butter,
salt to taste.

Preparation:
Peel the parsley root, onion, chop finely and fry in a saucepan with 1 tbsp. l. butter and the same amount of flour. Dilute the toasted flour with fish broth, salt to taste and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. l. butter, mix thoroughly and strain the sauce through a sieve or cheesecloth. Then add table wine and lemon juice to the strained sauce.

Fish sauce "Velvety"

Ingredients:
3 tbsp. l. wheat flour,
6 tbsp. l. butter,
800 ml fish broth,
150 g cream
citric acid, salt to taste.

Preparation:
Fry the flour in butter until golden brown in a saucepan, deep pan, or deep skillet. Stir in a thin stream, pour in the fish broth, bring to a boil and cook for 20 minutes. Then remove from heat, season with salt, add citric acid and whipped cream. And of course, stir the sauce thoroughly.

Fish sauce "Milk"

Ingredients:
300 ml of milk
2 tbsp. l. flour,
1 tbsp. l. fat (or butter),

Preparation:
As in the previous recipes, fry the flour with fat or butter, then dilute with hot milk, bring to a boil and cook for 15 minutes over low heat. Then remove the sauce from the heat, add salt and pepper to taste and stir.

Onion sauce for fish in milk

Ingredients:
2 stacks milk mixed with 1-2 tbsp. l. cream,
4-6 st. l. chopped onions,
3 tbsp. l. butter,
2 tbsp. l. flour,
salt, black pepper - to taste.

Preparation:
Fry chopped onion and flour in butter. Then, in small portions, stirring occasionally, pour in the milk and cream and cook the sauce for 5-7 minutes. Add a small piece of butter to it before serving.

Milk onion sauce is especially good with boiled or stewed flounder, halibut or sea tongue. Although it can be served with other fish dishes.

Sour cream sauce for fish "Simple and Fast"

Ingredients:
200 g sour cream,
½ tbsp. l. flour,
salt, black pepper - to taste.

Preparation:
Lightly dry the flour in a dry frying pan, then put the hot flour in the sour cream warmed up in a saucepan meanwhile and stir thoroughly. Let the sauce simmer and add salt and pepper to taste.

Sour cream sauce for fish with horseradish

Ingredients:
200 g sour cream,
2 horseradish roots,
1 stack. fish broth,
1 tbsp. l. flour,
1 tbsp. l. butter,
salt to taste.

Preparation:
Wash the horseradish roots thoroughly, peel, grate on a fine grater, put in a saucepan with heated oil and lightly fry. Then sprinkle with flour and heat. Then add broth, sour cream, salt and boil.

This sauce is ideal for hot and cold fish dishes, as well as for appetizers. Fish aspic with him is great!

Sour cream sauce for fish "Freshness"

Ingredients:
3 tbsp. l. sour cream,
1 tsp lemon zest
3 celery stalks,
1 sprig of basil
salt, black pepper - to taste.

Preparation:
Grind all ingredients in a blender. By the way, you can safely add your favorite greens to this sauce, and not just the one indicated in the recipe. Season with salt and pepper, mix well the resulting mixture, put it in a gravy boat and serve with the fish.

Green fish sauce

Ingredients:
250 g sour cream
100 g of fresh herbs (parsley, dill, green onions, basil),
3 boiled eggs
3 tbsp. l. wine vinegar

1 tbsp. l. mustard,
sugar, salt and black pepper to taste.

Preparation:
Separate the yolks from the whites, mash them with a fork and mix with vegetable oil, add mustard, vinegar, sugar, salt, pepper and mix until smooth. Finely chop the greens or pass them through a meat grinder and fill with sour cream. Add the mustard and egg mixture and mix well or beat with a blender. Instead of mustard, you can use fresh horseradish, grated and mixed with cream. Chop the egg whites, add to the total mass and let the sauce brew a little at room temperature.

Mayonnaise sauce for fish

Ingredients:
4-6 st. l. mayonnaise,
2-3 cloves of garlic
1 fresh small cucumber
4-5 sprigs of parsley,
salt, black pepper - to taste.

Preparation:
Pass the garlic through a press and add it to the mayonnaise. Add fresh cucumber grated on a fine grater, chopped parsley, salt and pepper to taste there. Stir everything thoroughly and serve in a gravy boat.

Tomato-based sauces are great for fatty fish.

Ingredients:
2 stacks tomato juice
2 tbsp. l. flour (without top),
2 tbsp. l. butter,
1 tsp Sahara,
salt to taste.

Preparation:
Pour tomato juice into a saucepan, put on medium heat and let it boil. Mix softened butter with flour and stir until smooth. Add sugar, salt. Combine the resulting mixture with tomato juice, stir and bring to a boil again. Strain the finished sauce through a sieve and serve with boiled or fried fish, adding (if desired) a little more salt or sugar.

Mustard sauce for fish

Ingredients:
2 tsp mustard,
6 tbsp. l. vegetable oil,
2-3 egg yolks,
parsley, lemon juice and salt to taste.

Preparation:
Mash the egg yolks with mustard until they are pasty. Then add vegetable oil, lemon juice, chopped parsley and mix well.

It is known that nowadays sauces for fish can be bought in any supermarket without any problems. But how can your sauces, prepared with love for your family, compare to those that are in even rows on the shelves? Of course not! Prepare sauces for fish yourself and delight your household with your new culinary delights!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Fried fish with gravy

Very tasty, juicy fish!

Composition: for 8-10 servings

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

for gravy(sauce):

Onion - 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

1. 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;
2. distribute flour on a flat plate. Dip the first portion of fish pieces in flour;
3. 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

1. chop the onion into small pieces, chop the garlic into slices. Grate the carrots on a coarse grater.
2. pour vegetable oil into the pan (1 cm layer), heat;
3. add onion and garlic and fry over medium heat until softened (as the first onion-garlic aroma appears);
4. add carrots. Fry the carrots until softened, stirring occasionally. Salt and sweeten. Sprinkle with herbs (optional);
5. Slowly pour the flour with cool water. Mix well;
6. 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 liberally greases each piece of sea bass and the surrounding mashed potatoes (in my opinion, this is the most delicious side dish for such fish, although rice, buckwheat porridge, and pasta are also suitable).

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

Enjoy your meal!

Good luck and bon appetit!

Sauces are the highlight of the dish. Often they are the ones that reveal all the shades of taste and aroma. White fish sauce recipes are multifaceted. Everyone chooses the one that suits him. There are no hard and fast rules when it comes to cooking, especially seasonings and gravies. Fish dishes can be made juicier, more tender and more aromatic - and all this will help to carry out just the magic sauce. You can also cook different types of fish in gravy. They can be stewed or baked in sauce. Some options are cold.

Variety of sauces. Filling options

It is noteworthy that there are a huge number of sauces. So, each country has its own taste preferences. For example, white is used in Mexico, where hot peppers are plentifully put in the dish.

The creamy varieties are more favored by the French and Italians. However, do not limit yourself to any one delicacy. The fish goes well with a huge variety of recipes. White fish sauce is popular, but far from the only option.

The following ingredients go well with fillets, which can be used in sauces:

• mushrooms, most often champignons;
• lemon juice;
• white wine, preferably dry;
• red berries such as cranberries, red currants;
• greens of any type, both fresh and dried;
• spices, especially white and allspice;
• natural yogurt, cream and fatty sour cream;
• tomatoes and peppers.

Varieties of sauces: tomato, green and cream

Conventionally, all types of sauces can be divided into three really huge groups. The first is tomato sauces. As the name suggests, it is based on tomatoes. It is red in color. Fillets of white fish in juice and hot peppers can decorate a festive table. In this case, fresh vegetables can be easily replaced with pasta or sun-dried tomatoes.

The second group is creamy options. This includes gravy based on sour cream, cream, milk, yoghurt and other fermented milk products. Here, the chef can also show his imagination. It is noteworthy that these types of sauces are prepared only with butter. Otherwise, it will not work out evenly, and its taste will be spoiled.

The green sauces group is probably the most interesting. Herbs are actively involved here. Even cilantro, simply stewed with broth, can be a great addition to a fish dish.

Spicy tomato option

The recipe for white fish sauce requires the following ingredients:

• Tomatoes - depending on the amount of fish;
• Oregano - dry, a couple of pinches;
• Peppercorns - one per piece of fish;
• Chili pepper - to taste;
• Salt.

First you need to peel the tomatoes. Simple boiling water will help to remove the skin from the fruit. To do this, cut the tomatoes crosswise, and then pour boiling water over them. The fruits are kept like this for about five minutes. Now the skin comes off very quickly, without requiring effort. Ideally, for a white fish sauce recipe, the seeds should be removed from the tomatoes. This is done by rubbing the fruit through a sieve. However, this is optional. The taste of the dish will not get any worse.

You need to add this ingredient when the fish is fried on both sides, but not yet ready. At this moment, it is poured with a mixture of tomatoes, hot peppers, oregano and black peppercorns. Cover, let it brew. Now the fish is soaked with tomato and spices.

If there is a problem with tomatoes, then they can be replaced with tomato juice or pasta. Although in this case, you should not salt the sauce, since in most of these products this ingredient is already included in the composition.

Mild tomato sauce for fish

A more tender, no hot pepper option is also suitable for fish. It also needs tomato juice, onions, butter and a mixture such as basil, oregano. You can also use a ready-made spice.

Cut onions into thin half rings. A small piece of butter is dipped into a hot frying pan. You should wait for it to open. Now onions are fried on it, while the gas should be reduced so that the vegetable is browned and then stewed. Juice is poured here, spices are added to your taste.

When serving, a piece of fish is watered with this gravy. Alternatively, you can garnish it with a fresh basil leaf.

Sour cream recipe: white fish sauce

This type of gravy does not require many ingredients to make. You need butter, a teaspoon of flour, a glass of thick sour cream, dill. You can also add garlic if desired. The sauce should also be salted.

First, dissolve the butter in a frying pan. A piece weighing thirty grams is required. Flour is also put here. If the sour cream is below twenty percent fat, then the amount of flour can be increased to achieve a thicker consistency. The ingredients are mixed so that the mixture thickens. Then, according to the recipe, sour cream is added to the sauce to the white fish, the whole glass at once. The mixture is continuously stirred over high heat, achieving the desired consistency.

Now you can chop the dill as small as possible, and, if necessary, grate the garlic on a fine grater. After adding these ingredients, the sauce is removed from the heat.

It is noteworthy that you can serve fish with this gravy immediately to the table, or you can stew it immediately in the sauce.

Creamy recipes for red fish

White gravy is perfect for this type of fillet. For example, a fried dish can be accompanied by a delicious mushroom sauce. For him you will need:

• cream;
• onion;
• some flour;
• Champignon;
• a mixture of herbs to taste;
• salt;
• butter.

The recipe for white sauce for red fish is simple, although it seems rather complicated in terms of the composition of the ingredients. To begin with, take a frying pan, put butter on it. Now you should fry the onions and mushrooms. Everything is cut into thin slices. When the oil is absorbed, add a little flour, stirring the dish. The final step is to pour the whole sauce with cream and wait until the mixture becomes thicker. To do this, it must be interfered with by reducing the gas to a minimum. White according to this recipe comes out very tender and incredibly tasty. To do this, at the end of frying, add ready-made sauce to the pan and simmer the dish for a couple of minutes.

Green sauce for fish. No boiling required

You can also prepare the gravy without using a pan. This one is one of those. For him you need: grains and parsley - in a large bunch. It is also worth preparing garlic, allspice and peas. Everything should be crushed, preferably in a mortar. Before that, the greens are cut as small as possible. Then the mixture is diluted with olive oil and applied to the finished fish.

You can also add green basil, celery, cloves to this recipe. All spices are selected based on the chef's taste preferences.

White sauce: a step by step recipe

To make a yogurt-based sauce, you need:

• 100 ml thick yogurt, Greek, no additives;
• half a lemon;
• a tablespoon of capers;
• one clove of garlic;
• tarragon - several branches;
• black pepper;
• salt.

The real yogurt for this recipe should not drip off the spoon. Therefore, you need to choose just this option. If you cannot find such a product, then you can take plain yogurt and throw it through cheesecloth. Then the excess liquid will drain and only the desired product will remain.

To prepare the sauce, you need to chop capers, garlic, tarragon, also known as tarragon, as small as possible and mix all this with yogurt. Juice from half a lemon is also added here. To the finished fish, fried or stewed, put a couple of tablespoons of this sauce. You can decorate each plate with another whole sprig of tarragon.

Fish in the oven: bake with sauce

To prepare this recipe, you need to take:

• white fish;
• about four hundred grams of hard cheese;
• two hundred grams of cream with a fat content of 20 percent;
• a mixture of dry herbs;
• fresh dill - a few branches;
• two tablespoons of vegetable oil;
• some pepper and salt.

Fish with white sauce in the oven is a really tasty and satisfying dish. First, place the fillet pieces on a greased baking sheet. The whole amount of cream is poured onto it. Next, sprinkle with spices. As herbs, you can use ready-made mixtures, for example, Italian or French. But you can also choose your favorite seasonings yourself. So, green basil, tarragon, dried and fresh dill, lemon balm, oregano and coriander or cilantro go well with fish dishes.

Now cheese is rubbed onto a dish on a coarse grater. The treat is ready to bake. Thirty minutes later, you can have a delicious fish dish with a pleasant white sauce and cheese crust. Cooking times may vary depending on the type of fish.

Spicy berry sauce

Another option may appeal to those who like interesting combinations of sour and sweet tastes. For him, you need to cook cranberries, lingonberries and red currants - all in equal shares. The berries are rubbed through a sieve, only juice from them will be used. Sugar is added to the liquid - a couple of spoons, starch and lemon juice.

This sauce is tasted before starch is added. If desired, berries can be substituted using only one variety. All ingredients are heated on the stove, and when served, they are supplied with literally a drop of liquid honey. This sauce works well with fried fillets of any color.

Fish dishes are a tasty option for dinner. They are actively used even on a diet. Many seek to diversify their menu. The easiest way to do this is with sauces. They usually require a minimum amount of ingredients. However, in most cases, a mixture of herbs and spices is indispensable.