Sauces Suitable for Use with Fish - Russian Fish & Seafood Recipe
How to Cook & Prepare Sauces Suitable for Use with Fish:
Sauce is a basic element of fish dishes for it helps vary the flavours.
Many of these sauces are made with the fish stock or liquor made specially
by cooking the heads (without gills), bones and trimmings. To make this
liquor, wash the latter thoroughly, cover with 2 ½ to 3 cupsful
of cold water, add 1 onion and 1 parsley finely sliced. Bring to a boil,
cook for 1 hour and then strain through a sieve.
Egg-and- Butter Sauce
(For use with boiled fish)
Chop up finely two hard-cooked eggs. Melt 100 g butter, add the eggs,
minced parsley and juice of ¼ lemon. Salt to taste. Combine thoroughly
and pour over fish or serve in a sauceboat.
Boiled Fish Sauce
(For use with boiled or steamed fish and fish in brine)
In a saucepan brown one tablespoonful of flour with one tablespoonful
of butter. Stirring constantly add two cupsful of fish stock and boil
for 7 to 10 minutes. Salt to taste and remove from heat. Add lemon juice
and a lump of butter. Stir until the butter and sauce are thoroughly blended,
then strain. If the sauce is to be used with fish in brine, substitute
1 or 2 tblsps pickle brine for the lemon juice.
White Wine Sauce
(For use with steamed fish)
Clean, wash and slice thinly 1 parsley and 1 onion (medium size). Saute
in a saucepan with one tablespoonful of butter and one tablespoonful of
flour. When browned, stir in 2 cupsful of fish stock. Add salt. Simmer
for 7 to 10 minutes and then remove from lheat. Slightly beat one egg
yolk and combine thoroughly with one tablespoonful of butter. Stir into
the sauce. Mix thoroughly and strain. Add 1 or 2 tablespoonful of white
table wine (or lemon juice).
Red Sauce
Combine and brown 1 tblsp flour and 1 tblsp butter. Add 1 tblsp tomato
puree and then stir in 2 cupsful fish stock. Add 1 diced carrot, parsley
root and 1 minced onion which have been slightly sautéed. Simmer
20-30 minutes. Add salt to taste and 1 or 2 tblsps Madeira or port wine.
Milk Sauce
Thin. Heat 1 tblsp flour. Gradually stir in 400 g hot milk, add salt and
boil 5-7 minutes, then add 1 tblsp butter.
Medium. Use 400 g milk, 1 ½ tblsps flour, 1 ½ tblsps butter
and proceed as in the recipe above.
Thick. Use 350 g milk, 2 tblsps flour, 2 tblsps butter and proceed as
in the recipe above.
Tomato Sauce with Vegetables
Finely dice 100 g carrots, 1 onion and 15 g parsley root. Heat in 1 tablespoonful
butter margarine in a low saucepan, then add 1 bay leaf and 3 peppercorns.
Pour in 1 tablespoonful dry white wine and simmer 7-8 minutes. When 1/3
of the bulk remains, combine with tomato sauce (one half the amount made
according to the above recipe) and bring to the boil. Add salt to taste
and ½ teaspoonful lemon juice. Stir in 1 tablespoonful butter.
Tomato Sauce
(For use with boiled or steamed fish)
Clean, wash and cut up fine ½ carrot, ½ parsley and ½
onion. Saute in a saucepan together with 1 tablespoonful of butter and
1 tablespoonful of flour. Add 3 tablespoonsful of tomato puree and stir
in 2 cupsful fish stock. Add salt to taste. Simmer for 8 to 10 minutes
and then remove from the heat. Add one tablespoonful butter, stir until
thoroughly blended. Strain through a sieve.
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