How to make a delicious sauce for fish? Sauces for fish

17.10.2019

Sauces are served with dishes because they can set off and emphasize their taste. Each dish will have its own sauce ideal. Taste of fish the best way set off white sauces made with milk or cream. Additional shades of taste are given to them by butter, sour cream, lime or lemon juice, wine, white pepper and other spices. There are so many recipes for creamy sauce for fish that everyone can find an option to suit their taste. If you submit it to river fish, you will be able to mask a specific smell that not everyone likes. If you submit cream sauce to red fish, it will emphasize its delicate and noble taste. Therefore, it won’t hurt any housewife to learn how to make creamy sauce, regardless of what kind of fish they prefer to eat in her house.

Cooking features

Creamy sauce is also good because it cooks quite quickly and even with little culinary experience it turns out excellent without special effort. Even a completely inexperienced cook can make the sauce if he takes the advice of skilled chefs.

If you want the sauce to have a pleasant hue, it is advisable to fry the flour in a dry frying pan until it has a caramel color before combining it with other ingredients.
When adding milk or cream, the sauce must be carefully whisked so that no lumps form. If this still cannot be prevented, the sauce should be rubbed through a sieve as soon as possible and only then returned to the stove and cooked.
To obtain the most delicate consistency and prevent burning, it is recommended to cook the sauce in a water bath or, in extreme cases, on extremely low heat.
You can add spices and seasonings to the sauce according to your taste, while remembering that not all seasonings are suitable for fish. There should not be too many aromatic additives so that they do not overwhelm the taste of the sauce and the fish itself with which it is served.

It is better to select the sauce recipe taking into account what kind of fish you are preparing for lunch or dinner. For example, sauces with cheese are more suitable for salmon, salmon and sturgeon, with mustard - for herring and mackerel, with a lot of herbs and lime juice - for river fish. However, this rule can be broken, focusing on your own taste.

Classic recipe for creamy fish sauce

drinking cream – 100 ml;
wheat flour – 1 tsp;
butter – 50 g;
fresh herbs – 50 g;
lemon – 0.5 pcs.;
a mixture of ground peppers - a pinch;
salt - to taste.

Cooking method:

Wash, dry and finely chop the greens with a knife. A mixture of parsley and dill works well, you can add a sprig of rosemary.
Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs.
Lightly fry the flour in a dry frying pan.
In another frying pan or saucepan, melt the butter and mix the prepared flour with it.
Pour in the cream in a thin stream, whisking the contents of the saucepan.
After a couple of minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes.
Add lemon juice, salt, pepper. Stir and remove from heat.

The creamy sauce prepared according to this recipe is universal. It can be served with any type of fish. This recipe can also be considered basic. Based on it, adding various ingredients, you can make many other white sauces for fish, for example cheese, garlic.

Creamy sauce with cheese

wheat flour – 1 tsp;
butter – 60 g;
dry white wine – 100 ml;
processed cheese – 40–60 g;
rosemary – 2 sprigs;
spices, salt - to taste.

Cooking method:

Finely chop the rosemary and mix with spices.
Grind the processed cheese on a grater.
Melt the butter, add flour, stir.
After a minute, pour chilled wine into the frying pan with flour and butter in a thin stream. Stir quickly to avoid lumps.
Cook over low heat or in a steam bath for 7-8 minutes.
Add cheese. Cook, stirring, until it melts.
Add salt and spices and stir. In a minute the sauce will be ready.

If desired, you can not chop the rosemary to add to the sauce, but decorate the finished dish with it. White sauce with a delicate creamy taste, prepared according to the given recipe, is perfect for salmon or similar types of fish.

Creamy sauce with garlic and nuts

drinking cream – 0.2 l;
garlic – 2 cloves;
hazelnuts – 2 pcs.;
fresh herbs – 100 g;
olive oil – 60 ml;
water – 100 ml;
lime juice – 40 ml;
salt, spices - to taste.

Cooking method:

Chop the garlic very finely and fry it in olive oil for 2-3 minutes. Remove from the pan onto a saucer.
Place the hazelnut kernels in a mortar and pound well, crushing them thoroughly - large pieces should not be found in the sauce.
Wash, shake off the water and finely chop the fresh herbs. Cilantro and parsley work well.
Dilute the cream with water. Instead of cream, you can use full-fat milk, but then you do not need to dilute it with water.
Pour cream or milk into a saucepan, bring to a boil, reduce heat.
Add roasted garlic, crushed hazelnuts, salt and spices. Pour in lime juice. Mix well and cook, stirring, for about 5 minutes.
Add fresh herbs and stir. After a minute, remove the saucepan from the heat.

This sauce is best used for stewing or baking fish of any kind. Cod and pollock will be especially tasty in it.

Creamy mustard sauce

drinking cream – 0.2 l;
dry white wine – 0.2 l;
garlic – 1 clove;
mustard (sauce) – 50 ml;
wheat flour – 40 g;
shallots – 30 g;
butter – 50 g;
fresh dill – 100 g;

Cooking method:

Chop the washed and dried dill with a knife.
Finely chop the onion and garlic. If desired, they can be crushed using a blender.
Melt the butter in a saucepan and sift the flour directly into it.
Pour in the wine in a thin stream while whisking the contents of the saucepan.
Cook the sauce for a minute or two. Add cream in the same way. Cook the sauce until it thickens to the desired consistency.
Add salt, spices, herbs and mustard. Whisk thoroughly to distribute these ingredients evenly and remove the sauce from the heat.

This spicy sauce goes well with river fish, as well as herring, mackerel, and herring. However, this does not mean that it cannot be served with salmon or trout - this sauce will not spoil them either.

Creamy sauce with cucumber

white yogurt (unsweetened) – 0.25 l;
fresh dill – 50 g;
fresh cucumber – 0.2 kg;
lemon juice – 30 ml;
olive oil – 60 ml;
garlic – 2 cloves;
salt, ground black pepper - to taste.

Cooking method:

Wash and peel the cucumber. Chop it finely or grind it on a coarse grater.
Place in a sieve and leave for 15 minutes to drain excess juice.
Mix cucumber pulp with yogurt.
Add finely chopped dill, pressed garlic, and olive oil mixed with lemon juice. Salt and pepper to taste.
Beat the sauce with a whisk or mixer.

Despite the fact that the sauce does not contain cream, it has a pleasant creamy flavor. Cucumber and garlic give it freshness and piquancy, lemon juice gives it a slight sourness, and olive oil makes its consistency more delicate and creamy. This sauce is also good because it does not require heat treatment and is prepared quickly and easily.

Creamy sauce with caviar

heavy cream – 0.2 l;
lemon juice – 40 ml;
lemon zest – 5 g;
red caviar – 40 g;
salt, seasonings - to taste.

Cooking method:

Bring the cream to a boil, reduce heat.
Add zest and seasonings, cook for 5 minutes. You don’t need to add salt, since the caviar, which you will add to the sauce a little later, is already salted.
Remove from heat, cool to room temperature.
Add lemon juice and caviar, stir gently.

Do not add caviar to hot cream, otherwise it may become hard and the sauce will be irreparably spoiled.

Creamy sauce for fish can be prepared according to different recipes, each of which is different from the other. Moreover, knowing the basic principles of preparing white sauce, you can experiment and create your own unique recipes. Guests and household members will certainly highly appreciate your culinary skills.

Exists great amount various types fish for food. Depending on its habitat, it can be marine, oceanic, river, or living in artificial reservoirs. Due to its wide distribution, fish have not only different appearance, but also a taste well known to chefs and seafood lovers. This allows you to make almost any dish from it, from soups to desserts, but most often it is cooked and served with a side dish. A delicious gravy for rice with fish is an equally popular seasoning, as it allows you to fully reveal the taste of the main dish.

There are no fewer options for preparing sauces than there are assortments of fish dishes. Correctly selected sauce for fish and rice is considered the best culinary arts, because doing this is not at all easy. In addition, when choosing a recipe, you should take into account not only the variety and type of fish. It is important to choose exactly those products that will be combined with the main dish and side dish, without obscuring their taste, but emphasizing it favorably.

The gravies that go with rice are not always suitable for fish. That's why you should know a few simple secrets, helping to prepare a real culinary masterpiece from different products.

Options for using sauces for fish with rice

The sauce for the fish is selected depending on the method of preparing the main dish.

The most popular ways of preparing fish are: frying, boiling, stewing, baking in the oven or grilling. When prepared using one of these methods, fish goes well with rice cereal as a side dish. In this case, you can prepare cold or warm sauce for rice or fish. A delicate creamy gravy will soften the fish taste and make the side dish more juicy. Creamy seasoning can be used to marinate white fish.
In some cases, you can use these products to prepare complex dishes: pilaf, risotto, casseroles and much more. Since the fish and rice are components of one overall meal, which may include other ingredients, liquid seasoning is the most appropriate option. It can be made separately and added both at the cooking stage and before serving the finished dish.
For fish cooked separately, gravies and dressings are suitable, which can be served both hot and cold. Most often they are prepared using fish broth.

Universal sauce for river fish

Freshwater fish has a very pleasant mild taste, but most often it has a special specific smell of mud. To drown out the river aroma and enjoy delicious meat catfish, carp or pike, just add creamy seasoning.

Time for food preparation and cooking : 10 minutes
Output of finished portions : 4
Required Products :

Flour - 3 tbsp. l.
Cream - 200 ml
Butter - 3–4 tbsp. l.
Parsley - 1 bunch
Lemon - 1/2 pcs.
Salt - to taste

How to cook :

Place a piece of butter in a frying pan and melt.
Pour flour into oil, mix well and lightly fry.
Pour the cream into the flour mixture, stir to avoid lumps, and bring to a boil.
Add salt and chopped fresh parsley to taste. If desired, you can add other spices.

The most suitable seasonings for river fish: basil, Bay leaf, parsley. If you change the seasonings, this sauce can be served with red and other sea fish. Dill, green basil, saffron and paprika are suitable.

Tomato sauce for boiled fish

Tomato sauce can be prepared for fried and boiled fish. It can also be used as a seasoning for stewing and baking.

Cooking time : 10 minutes

Number of ready servings : 6
Ingredients :

Tomato paste - 3 tbsp. l.
Sour cream - 1 tbsp. l.
Vegetable oil - 50 ml
Water (fish broth) - 2 cups
Onion - 1 pc.
Bay leaf - 1 pc.
Sugar - a pinch
Salt (sea) - to taste

Preparation :

Peel the onion and finely chop into cubes or thin rings.
Pour vegetable oil into a frying pan or saucepan and heat. Add the onion and fry lightly, stirring constantly.
Separately mix tomato paste and sour cream, add to the onion and simmer for 2-3 minutes.
Pour in cold broth or water, add salt and seasonings to taste. Bring the sauce to a boil and simmer for another 2-3 minutes until the desired consistency is achieved. To make the finished gravy thicker, you can add a little flour diluted in water or broth and bring the mixture to a boil.

The sweet and sour sauce can be refrigerated and served separately as a condiment. If desired, it can be used for filling fish cutlets and cue balls.

To increase the spiciness of the gravy, add a little red hot pepper and paprika, this will make the taste richer and the smell more aromatic.

All basic gravy options go well not only with fish, but also with rice. Thanks to this, the same dish can get a completely new taste.

Many of us love fish, especially red fish - the tender meat of which, in addition to being very healthy, is also incredibly tasty. It can be fried, baked, grilled. But some people prefer the dietary method of preparing red fish, so they boil it. Of course, boiled fish has a rather bland taste, and sauce for red fish can just correct the situation and make the dish very appetizing.

Whatever sauce you decide to prepare for red fish, remember that it should emphasize the taste of the dish, and in no case resonate. Below we will give you several recipes on how to prepare red fish sauce.

Tartar sauce"

This sauce is considered a classic fish sauce. Of course, there are a lot, but now we’ll talk about the most common ones.

Ingredients:

salt, pepper - to taste;
pickled cucumber – 2 pcs.;
sour cream – 200 g;
mayonnaise – 1 tbsp. spoon;
garlic – 2-3 cloves;
salt, pepper (black) - to taste.

Preparation

Grate the cucumbers on a fine grater, squeeze out the juice and mix with salt and pepper. Squeeze the garlic, add sour cream, mayonnaise and mix all the ingredients thoroughly. As you can see, preparing fish sauce is quite simple and takes very little time.

White sauce for red fish

The second name for the sauce is creamy. You can replace the cream with sour cream and add a little sugar.

Ingredients:

cream – 100 ml;
white wine (dry) – 100 ml;
garlic – 2-3 cloves;
flour – 2 tbsp. spoons;
butter – 100 g;
parsley, dill - to taste.

Preparation

Prepare white or cream sauce for red fish as follows. First, squeeze out the garlic and mix with finely chopped herbs. Fry the flour in butter, add cream and mix. Carefully pour wine into the flour and cream, add garlic and herbs, salt, pepper and cook over low heat until thickened.

Sweet and sour sauce

Ingredients:

Preparation

Fry the flour in butter, then dilute with hot broth and stir. Strain the broth, mix with sugar, salt and lemon juice, put on fire, let it boil, add sorted raisins, herbs and a couple of slices of lemon. Warm up for a couple of minutes and you can serve the sauce with the fried red fish. You can also diversify this dressing by looking at the recipe in the article about.

No matter how good the dish is on its own, the sauce will help make it even better. Fish sauce is no exception, the variety of which is designed to diversify the taste of the main product and emphasize its most beneficial qualities.

Choosing the right sauce for fish is not easy, it’s like choosing a bottle of wine for a certain dish - you always need to know your subtleties. Unlike others, delicious sauce for fish, the recipe for which is described below is almost universal; you can’t go wrong with it, especially if you choose tender white fillet.

Ingredients:

dry white wine - 120 ml;
milk - 250 ml;
garlic - 2 cloves;
shallot - 1 pc.;
laurel leaf - 1 pc.;
butter - 250 g;
flour - 10 g;
lemon juice - 15 ml;
a handful of parsley.

Preparation

Grind the shallots and garlic as much as possible and quickly sauté the mixture.
Pour in wine and milk, leave at a barely noticeable boil.
Separately, make the base by combining about two tablespoons of butter with flour in a saucepan.
Dilute the flour lump with the milk mixture, wait until it boils and begin adding the remaining butter in portions, about a spoon at a time.
Season the thickened mass with herbs and lemon juice.

A fan of the classics will appreciate the traditional Hollandaise sauce. First, it will conquer you with its versatility (a jar can be prepared for a couple of days and used in addition to hot dishes), then it will cement love in a simple and delicate taste. If you have a blender at your disposal, you can easily cope with the following simplified variation.

Ingredients:

butter - 100 g;
egg yolks - 3 pcs.;
lemon juice - 15 ml;
salt pepper.

Preparation

Melt the butter, letting it bubble for 10-15 seconds, and then strain it through a fine sieve or cheesecloth.
Beat the eggs and citrus juice together until foam forms on the surface.
Without stopping the whisking, begin to slowly add oil in a thin stream so that the mixture does not separate.
Hollandaise sauce for fish is almost ready, all you need to do is add some spices. Only salt and pepper are used here, so add them carefully and sparingly.

Unlike other Europeans, the Poles are not accustomed to serving fish sauce separately; they directly stew the pieces in it, saturating them as much as possible with the aromas of the chosen combinations. This sauce consists of the usual onion and carrot sauté, which is then stewed with tomatoes. Surprisingly, the Poles themselves borrowed this recipe from the Greeks.

Ingredients:

carrots (large) - 2 pcs.;
celery stalk - 1 pc.;
leek - 1 pc.;
juniper berries - 6 pcs.;
laurel leaf - 1 pc.;
tomato paste - 60 g.

Preparation

Before preparing the fish sauce, chop the vegetables and saute them until half cooked. Add laurel, juniper and tomato paste, then dilute with a couple of glasses of water.
Leave on the fire for about 7 minutes after boiling, then add pieces of perch, tilapia or pike perch.

When talking about classic Chinese fish sauces, bright, sour-sweet compositions immediately come to mind. Even taking into account the possible sharpness, they go well with the most delicate pulp, without interrupting it in the dish. This addition is especially beneficial for deep-fried foods. This is the simplest fish sauce you can imagine.

Ingredients:

starch - 10 g;
orange juice - 120 ml;
honey - 50 ml;
soy sauce- 50 ml;
rice vinegar- 15 ml;
a pinch of cayenne pepper.

Preparation

Whisk the ingredients together thoroughly.
Place on the fire and wait for it to boil and thicken, also whisking continuously.

When faced with discussions about what sauce goes with fish, we recommend that you immediately pay attention to one more classic recipe- tartare. It cooks incredibly quickly, especially if you use ready-made homemade or store-bought mayonnaise as the base.

Ingredients:

mayonnaise - 100 g;
capers - 1 tbsp. spoon;
shallot - 1 pc.;
pickle- 1 PC.;
Dijon mustard - 1 teaspoon;
a handful of fresh parsley.

Preparation

Chop the shallots, capers and pickles as finely as possible.
Add the prepared ingredients to the mayonnaise along with Dijon mustard and chopped herbs.
Sauce for fish with pickles is served pre-chilled.

The sauce for baked fish or sauce is best made with cream. Considering the delicacy of the base component, the brightness ready-made dish add citrus zest, wine and aromatic herbs, to in this case- basil.

Ingredients:

butter - 50 g;
garlic - 2 cloves;
zest of ½ lemon;
cream - 50 ml;
dry white wine - 120 ml;
basil - 3-4 sprigs.

Preparation

Use the melted butter to quickly fry the garlic. Add the zest and pour in the wine and cream.
As soon as the liquids reach a boil, remove the mixture from the heat and begin to gradually add the butter, spoonful at a time, whisking continuously.
At the very end, season the creamy fish sauce with chopped basil.

Sauce for fried fish based on berries is an unusual move that can rarely be realized profitably, but if you choose the right berry, maintain the proportions and follow the technology, a culinary masterpiece is guaranteed. This kind of addition is best served with fatty pulp, baked or deep-fried, which has a pronounced taste.

Ingredients:

frozen cranberries - 350 g;
water - 200 ml;
sugar - 150 g;
zest of one orange;
a pinch of nutmeg.

Preparation

Using a pestle, mash the berries with water and sugar.
Place the resulting puree in a saucepan over medium heat and leave to simmer until thickened.
About halfway through cooking, season the sauce with nutmeg and citrus zest. Add salt.

The same universal thing as, for example, mayonnaise or sour cream. The mass of pureed avocado came to us from Mexico, and along the way it managed to acquire a lot of modifications. Depending on your wishes, you can make either “crumpled” guacamole, with whole pieces of fruit, or whipped, with a creamy texture.

Fry a tablespoon of flour in a saucepan with the same amount of oil, dilute with two glasses of fish broth and cook for 7-10 minutes. Then add salt to the sauce, remove from heat, add lemon juice or diluted citric acid, a piece of butter, stir to combine the butter with the sauce, and strain.

For fish in brine, lemon juice and citric acid are replaced with cucumber brine (1-2 tablespoons).

Serve with steamed fish and fish in brine.

400 ml fish broth, 1 parsley root, 1 head onions, 1 cm. spoon of wheat flour, 1 egg (yolk), 1-2 cm. spoons of white table wine, lemon juice, butter, salt to taste.

Peel the parsley and a medium-sized onion, wash, finely chop and lightly fry in a saucepan with 1 tbsp. a spoonful of butter and the same amount of flour. Dilute the toasted flour with roots with 2 cups of fish broth, add salt and cook for 7-10 minutes. Then remove the sauce from the heat, add raw egg yolk mixed with 1 tbsp. spoon of butter, mix thoroughly and strain through a sieve or cheesecloth. Pour in white table wine and lemon juice and stir.

Serve with steamed fish.

160 ml water or broth, 50 g butter, 80 g wheat flour, 1 cm. spoon of finely chopped onions, 1 teaspoon of finely chopped parsley, 1/2 teaspoon of finely chopped chervil, 1 teaspoon of finely chopped basil, 1 cm. spoon of vinegar, 80 g of sour cream, 1/2 teaspoon of salt.

Melt the butter, add flour and onion and brown slightly. Pour in water or broth, add parsley, chervil and basil, as well as salt and vinegar and cook for 5 minutes over low heat. Add sour cream and bring to a boil.

450 ml of white fish sauce prepared with concentrated fish broth (broth from poaching or steaming fish), 35 g of butter, 50 g of champignons or fresh porcini mushrooms, lemon or citric acid.

When preparing white fish sauce, add finely chopped and simmered mushrooms to it before cooking.

Serve with boiled or poached fish.

300 ml fish broth, 1-1.5 cm. spoons of wheat flour, 400 g cream, 1 cm. a spoonful of butter, 1 bunch of finely chopped dill, ground red pepper, salt to taste.

Dill is easy to sauté with oil for 2-3 minutes. and leave it aside. Mix freshly cooked fish broth with lemon juice and cook for 15 minutes, strain. Combine dill, cream, fish broth and bring to a boil. Grind the flour with butter and add to the boiling broth, stirring to thicken. Salt and pepper.

Serve with boiled, stewed and fried fish.

75 g butter, 30 g shallots, 150 ml vinegar, ground black pepper, salt to taste.

Place chopped shallots in a saucepan, pour in vinegar, add salt and pepper to taste. Let it evaporate until one quarter of the original volume remains. Remove from heat. Add butter, whisking the sauce. The sauce should be white and slightly foamy.

Serve with boiled fish.

6 cm. tablespoons butter, 3 cm. spoons of wheat flour, 800 ml of fish broth, 150 g of cream, citric acid, salt to taste.

Fry the flour in butter until golden brown. Pour in the fish broth in a thin stream and, stirring continuously, bring to a boil. Cook for 20 minutes. Remove from heat, add salt, citric acid and whipped cream.

350 g butter, 4 hard-boiled eggs, 1 teaspoon lemon juice, parsley, salt to taste.

Melt the butter, mix with finely chopped eggs and salt, add lemon juice and finely chopped parsley, mix carefully. If desired, you can add 1/4 cup of fish stock.

This sauce can be prepared by adding basic white sauce (200 g) cooked in fish stock, reducing the amount of butter accordingly (150 g).

Serve with poached or boiled fish (pour the sauce over the fish or serve it separately in a gravy boat).

300 g basic tomato fish sauce, 100 ml white grape wine, 1 parsley root, 2 onions, 1.5 tbsp. tablespoons butter, 3-5 peppercorns, bay leaf.

Finely chop the parsley root and onion. Lightly fry in oil, then pour in dry grape wine, add bay leaf and peppercorns. Combine with tomato sauce, simmer for 10-15 minutes. Remove from heat, season with butter.

Serve with boiled and baked fish.

100 g butter, 300 g walnut kernels, 250 g onions, 30 g wheat flour, 5 eggs (yolks), 25 g garlic, 100 ml wine vinegar, 4 clove buds, 1/2 teaspoon cinnamon, 1 tsp .spoon (without top) red ground pepper, 2 bay leaves, a little saffron, 25 g fresh herbs, 2 g dried herbs, 20 g salt.

Saute finely chopped onion and garlic in butter and fat skimmed from chicken broth, add flour, dilute with chicken broth, boil and set aside. Mix finely crushed nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Add this mixture to the prepared sauce and heat, stirring, without bringing to a boil.

Pour this sauce over portioned pieces of fried fish (sturgeon, pike perch, etc.).

300-400 ml fish broth or water, 2 cm. spoons of fat, 1 cm. spoon of wheat flour, 1-2 heads of onions, 100 g of sour cream, 1/2 teaspoon of “Yuzhny” type sauce, salt to taste.

Fry the flour with fat, dilute with hot fish broth or water and cook for 10-15 minutes, then add lightly fried chopped onions, sour cream, “Yuzhny” type sauce and bring to a boil.

500 ml of strong fish broth, 400-600 g of sour cream, 50-80 g of wheat flour, salt to taste.

Prepare a white sauce from sauteed flour and broth (cook for 10-15 minutes), then add sour cream to it, boil for 3-5 minutes, strain and season with salt to taste.

Serve with chopped fish dishes, fried crucian carp and perch.

200 g of white fish sauce, 100 g of sour cream, ground black pepper and salt to taste.

Prepare white sauce, add sour cream, salt and pepper, boil and strain.

Serve with hot baked dishes and chopped fish.

200 g sour cream, 2 horseradish roots, 200 ml fish broth, 1 cm each. spoon of butter and wheat flour, salt to taste.

Peel the horseradish root, rinse, finely grate, place in a saucepan with heated oil, lightly fry, sprinkle with flour and heat through. Add sour cream and broth, season with salt and boil.

Serve cold or hot fish dishes and snacks.

400 ml milk mixed with cream, 4 tbsp. tablespoons chopped onions, 2-3 cm. tablespoons butter, 2 cm. spoons of wheat flour, ground black pepper, salt to taste.

Fry chopped onion and flour in butter. While stirring, pour in milk in small portions and cook the sauce for at least 5 minutes. Before serving, add a piece of butter to the sauce.

Onion sauce with milk goes especially well with boiled or stewed flounder, halibut and sole. Can also be served with other fish dishes.

300 ml milk, 1 cm. spoon of fat, 2 cm. spoons of wheat flour, pepper, salt to taste.

Fry the flour with fat, dilute with hot milk, cook for 10-15 minutes at low boil, then add salt and pepper.

300 g milk sauce, 500 ml fish broth, 150 g cream, 100 g crayfish butter, 150 g truffles, 1 lemon, ground red pepper.

Gradually pour fish broth cooked with truffles into the milk sauce and heat to a boil, stirring with a spatula. After 5-7 minutes, pour in boiled cream, add salt, red hot peppers and stir. Strain the sauce through a fine sieve or cheesecloth, season with crayfish oil and lemon juice or citric acid.

This sauce can be prepared without truffles. Serve with boiled and poached fish.

900 g basic fish white sauce, 200 g mussels, 4 eggs (yolks), 1/2 lemon, 50 g butter, 30 g parsley.

The main white sauce, prepared with mussel broth, is seasoned with raw egg yolks. After this, add the boiled mussels turned through a meat grinder. Heat the sauce to 70-80° C and serve, adding chopped parsley.

Serve with dishes prepared from seafood.

Oyster sauce (old recipe)

Take 50 oysters, separate them from the shells and put them on the fire along with their water. Before boiling, remove the oysters with a slotted spoon, strain the water through a napkin, combine with 2 cups (400 ml) of basic white fish sauce, and boil to the desired thickness. Combine with leison made from 2 raw yolks and 100 g of cream. Strain.

15 minutes before serving, put shucked oysters into a very hot sauce (only the fatty part of the oyster is used, and the dark rim is removed), a piece of butter, a little strained meat juice (from frying meat), a little chopped blanched parsley, lemon juice, pepper , a little nutmeg color.

Steam under the lid until served.