Do not know what sauce is ideal for fish cutlets? Then our today's theme is just for you. The sauce prepared according to the proposed recipes will favorably emphasize the tender taste of fish cutlets, make them even more appetizing and give them spiciness and uniqueness.
Creamy sauce for fish cutlets - recipe
Ingredients:
- cream in fat content of at least 20% - 250 ml;
- fish broth - 125 ml;
- Butter - 110 g;
- hard cheese - 110 g;
- yolks - 2 pieces;
- nutmeg ground - 0,25 tsp.
- fresh dill greenery - 0.5 bunch;
- ground black pepper - to taste;
- salt - to taste.
Preparation
In a bowl, spread the butter and place it in a pot of water on a water bath. Dissolve the oil, add grated cheese, grate broth and cream, season with salt, ground black pepper and nutmeg and stand on the fire, stirring constantly, until a homogeneous mass is obtained. Now enter the yolks and stir until the sauce thickens, but do not let it boil. On readiness, we add to the hot sauce the melted greens of fresh dill, mix it, let it cool down, and we can serve it to fish cutlets.
How to prepare white sauce for fish cutlets?
Ingredients:
- butter - 65 g;
- fish broth - 450 ml;
- wheat flour - 45 g;
- egg yolk - 1 piece;
- lemon - 0,5 pieces;
- salt - to taste;
- ground pepper - to taste.
Preparation
In the cream butter dissolved in the frying pan, we pass the wheat flour to goldenness, and then remove it from the fire and, with continuous stirring, introduce cold fish broth, achieving a uniform mixture of flour mixes without admixture. Add also to taste salt, ground black pepper and lay the yolk. Once again, everything is mixed well and placed on a plate on medium heat. Warm the sauce until thick, stirring, but not boiling. Remove the mass from the fire, cool it a little, and then add the butter, lemon juice to taste and mix.
In which sauce to put out fish patties?
Most often, for stewing cutlets, tomato and sour cream is used. We offer a variant of its preparation, which you can, if desired, adjust to your liking. You can only use tomato with water or replace it with an additional portion of sour cream or cream, it will also be very tasty.
Ingredients:
- tomato paste - 30 g;
- water filtered - 125 ml;
- vegetable oil - 35 ml;
- sour cream - 75 g;
- onion - 75 g;
- carrots - 75 g;
- a ground mixture of peppers - to taste;
- granulated sugar - to taste;
- salt - to taste.
Preparation
On vegetable oil, we pass finely chopped onion and grated carrot to medium softness. Add the tomato paste, sour cream and pour in the water. Let's dress the sauce to taste with salt, sugar, ground black pepper, spices, boil for five minutes, and we can pour the cutlets for further extinguishing.