Sauces to fish: a recipe for cooking

When cooking dishes in cooking very often use different sauces. They season salads, decorate dishes and serve them as seasonings. At the same time often the taste of food depends on the quality and consistency of the gravy. It is worth noting that in cooking, a sauce is distinguished for baking fish, for roasting and quenching meat, as well as vegetable dressing. An important point in this case is that almost all the gravy is made up of those products that perfectly match the main component of the dish. Therefore, for vegetables, pick up some ingredients, and for meat others, although in most cases they can well replace each other. However, when the question of preparing seafood comes, nothing can replace the quality sauce for fish. The recipe for its preparation not only includes ingredients that are compatible with the main product, but it is almost never suitable for meat or vegetables. It should be noted that in some kitchens in the world there are their favorite seasonings and spices for each type of food.

Sauces to fish: a recipe for American cooking

This seasoning is very popular in the United States and has the name "Ranch". To prepare it you will need:

- mayonnaise - 200 ml;

- Buttermilk - 200 ml;

- Mustard dry - 1/4 tsp;

- salt - 1/4 tsp;

- chopped parsley - 3 tablespoons;

- dill chopped - 1 tsp;

- chopped garlic - 2 cloves;

- chopped onion - 1 tablespoon;

- paprika;

- pepper;

- lemon juice - 1 tsp.

Preparation

All components should be chopped, and then mixed. Buttermilk can be replaced if necessary kefir or homemade yogurt. After that, all the components need to brew for about an hour, after which the sauce will be ready.

Sauces to fish: a recipe for Moroccan cuisine

This product can be used not only as a filling to a dish, but also as a pickle. It is called "Shermula", and for its preparation it will be required:

- Cilantro - 2 branches;

- parsley - 2 branches;

- a lemon - 1 piece;

- Cumin - 2 tsp;

- paprika powder - 2 tsp;

- garlic - 3 teeth - coriander - 1 tsp;

- olive oil - 2 tablespoons;

- salt.

Preparation

Coriander and cumin lightly fry in a dry frying pan. Grind lemon zest and squeeze 2 tablespoons. Fresh juice. We add all ingredients to a blender, whisk until smooth.

Sauces to fish: a recipe for French cuisine

For preparation it is required:

- Butter - 50 g;

- flour - 2 tablespoons;

- fish broth;

- bow;

- roots of celery or parsley;

- pepper;

- lemon juice.

Preparation

In the frying pan we pass the flour, but at the same time its color should not change. Then add broth and other ingredients to it. After that, we cook everything under the lid, filter and serve.

Fish sauces, the recipes of which contain this base, can be easily supplemented and modified to make the desired taste. For example, when cooking, you can add a little ginger or garlic, which will give the dish a piquancy and make the taste full. In fact, this sauce is the basis that the cook can bring to perfection in its own discretion, adding its own ingredients and even changing the cooking technique. The main thing is that it is created on flour, oil and broth. It should be noted that many sauces of French cuisine have such a basis .