Contents
Tartar is a sauce for fish. Video recipe
Sauce is an important ingredient in many dishes. It gives dryish juiciness, fresh – spices, superbly cooked – additional nuances of taste, emphasizing their undoubted advantages. There are a number of gravies that are perfect with boiled, grilled or grilled fish, and tartare is just one of them.
How to make tartar sauce at home
Tartare is one of the classic French sauces. It perfectly complements cold meats, raw vegetables and all types of fish cooked in any way. If you do not know what sauce to serve with your fish dish, choose tartare and you will not go wrong. You will need: – 1 glass of thick homemade mayonnaise; – 2 tablespoons of chopped fresh parsley; – 2 medium pickled gherkins; – 1/2 small salad onion; – 1 hard-boiled chicken egg; – 2 tablespoons of capers; – salt and black pepper.
To this basic recipe, you can add sliced chervil or tarragon, Dijon mustard, and chopped olives. Black pepper can be substituted for cayenne, and onions can be substituted with shallots.
Place the mayonnaise in a bowl. Chop the gherkins finely, chop the capers and add them to the mayonnaise along with the chopped parsley. Grate a boiled chicken egg or chop with a knife, put in a bowl with the rest of the ingredients, season with salt and pepper, stir and serve. The prepared sauce can be stored in the refrigerator for several days.
How to make hollandaise sauce
Hollandaise sauce, or ollandez sauce, with its light lemon note and rich buttery taste, is served with eggs, boiled vegetables and boiled fish. You will need: – 1 glass of melted butter; – 4 raw egg yolks; – 2 tablespoons of lemon juice; – salt; – a pinch of cayenne pepper or a drop of Tabasco sauce.
Heat several glasses of water in a saucepan over medium heat; the depth of the liquid should be no more than 3-4 centimeters. In a glass or metal bowl, whisk lightly the egg yolks and 1 tablespoon of cold water. Whisk until the mixture is light and frothy. Add a couple of drops of lemon juice. When the water in the saucepan boils, place the bowl of yolks over the steam and continue beating the mixture until thickened. Remove the bowl from the pan and slowly add a little bit of warm melted butter, whisking the sauce constantly. After adding all the butter, add the remaining lemon juice, whisking, and season with salt and cayenne pepper (or Tabasco sauce). Hollandaise sauce will have a smooth, thick consistency.
Spanish tomato sauce for fried and boiled fish
Homemade Spanish tomato sauce is served with fried and boiled fish; without it, the traditional Christmas blues of this country – bacalao con tomato – are unthinkable. You will need: – 1 large head of red or white onion; – 3 minced garlic cloves; – 50 ml of olive oil; – 1 liter of canned chopped tomatoes; – 1 bay leaf; – 500 g sweet red peppers; – salt pepper.
Rinse the peppers, dry and place on a baking sheet, sprinkle with olive oil and bake in an oven preheated to 180 ° C until scorched. Place the peppers in a tight zip-fastened plastic bag, seal and let sit for 10-15 minutes. Heat the remaining olive oil in a deep frying pan, peel and chop the onion into small cubes, fry the onion in hot oil until transparent, add the garlic and fry, stirring occasionally, until the garlic begins to emit a distinct aroma. Add chopped tomatoes and olive leaf, stir and simmer over medium heat for 10 minutes, stirring occasionally.
Remove the pepper from the bag, peel it off, remove the stalk and seeds, and cut the flesh into ribbons. Add pepper to sauce, stir, season with salt and pepper. In such a sauce, you can put fried dry fish and leave it there for a while to soak it.