Delicious fish in creamy sauce. The best sauces

Strangely enough, statistics show that not many people are supportive of fish. If, of course, do not count those countries where it does not have so many alternatives. Even knowing how useful the seafood is, many still give preference to the meat of land animals. Fish in creamy sauce is a wonderful way to re-evaluate their gastronomic preferences. "The gravy" gives her piquancy and juiciness, removes the unpleasant fish odor for many and makes the usual dinner a feast of the gods.

Ways to prepare a "frame" a dish a lot. Choose the one that appeals to you more.

Classics of the genre

A traditional recipe will suit any type of aquatic creature. In addition, such fish in creamy sauce is prepared most quickly and does not require an abundance of ingredients.

In a spoon of melted butter, two tablespoons of flour are roasted until golden (wheat, the other is not suitable). As thickens - poured half a cup of medium-fat cream. The mass is kneaded, crushed with chopped herbs (can be dry or frozen), salted and, with stirring, languishes on the stove for 5 minutes. After removal, it is peppered; In the sauce squeezes out a slice of lemon.

A fragrant option

This recipe is especially appropriate if you started a red fish cream sauce (the photo of the ready-made dish can cause the desire to quickly sit down at the table). A pair of garlic cloves in any way is crushed and bruised in three tablespoons of olive oil. In a small bowl, a glass of low-fat cream with half the water is boiled. Here, two chopped hazelnut nuts, a roast and two spoons of freshly squeezed lime juice are introduced. After podsalivaniya quenching is less than five minutes, sprinkled with herbs, and the sauce is left to cool.

Wine-mustard sauce

It can be called universal, because it harmonizes with the sea, and with the river fish. If you flavor it with garlic, you will get a wonderful accompaniment to seafood. You need to fry two melted spoons of flour in the melted butter, add a spoonful of chopped chop and a crushed garlic clove. When they become soft, a glass of white wine is poured in, and after mixing - as much cream. As the sauce thickens, the sauté pan is removed from the hotplate, and its contents are crushed with ground pepper, three tablespoons of mustard mustard, salt and chopped dill. For seafood - also fresh crushed garlic.

Fish in creamy sauce in the oven

The main product is taken in the amount of half a kilogram, cut, salted and peppered. This recipe is suitable even for the most simple fish. Hard cheese, about 150 grams, rubs, mixed with a glass of not too fat cream, seasonings chosen at the discretion of the cook, and chopped greens. The sauce is poured over the decomposed pieces of fish, and the form is removed to the oven for about 35 minutes, until softening. Then the temperature rises to 200, and the dish is kept in the oven until a beautiful crust appears.

Mushroom delicacy

It is best for this recipe to get a red fish in a creamy sauce, for example, salmon, salmon or trout in steaks. Large chunks are divided in half, rubbed with pepper and salt, sprinkled with lemon, smeared with butter and baked for a quarter of an hour. During this time, you will have time to finely chop the onion and quickly fry it. Then, small plates of small mushrooms (grams 100-150) are poured into a frying pan. After five minutes, add a spoonful of flour, and after a thorough mixing, a glass of cream. The sauce is brewed until thickened, sprinkled with crumbled dill and kept under the lid for about three minutes. Finished fish is put on a nice plate, poured with a fragrant sauce and served to the enthusiastic eater.

For gourmets

This fish in a creamy sauce will cost you not cheap, but the dish costs the money invested in it. Two salmon fillets, dried, peppered and salted, roasted on a thick-bottomed frying pan until smooth blush. The process takes about a quarter of an hour. Then in a dry frying pan the spoon with a hill of flour is allowed until the nut smell appears; At this point, oil is added to it (two spoons with a slide). After its melting, half a glass of cream is slowly poured in (we prevent the flour from clotting). When the sauce is almost thickened, two spoons of natural red caviar are added. Finally, fish steaks are transferred to the pan, it is covered with a lid and left at minimum heat for 4-5 minutes. After turning off the hotplate, the lid is not removed for another quarter of an hour - the fish will reach the condition and be saturated with all the flavors.

With any of the proposed recipes, the pasta is the most delicious: with fish in a creamy sauce it acquires a special richness, piquancy and aroma. Just do not make a common mistake, do not mix both dishes. Yet this is not a pasta in the Navy. It is better to cook spaghetti separately, put on a plate of beautiful slides, and on top or side, attach a tempting piece of fish. The sauce is poured on top and generously, without regret. You can sprinkle with chopped herbs or decorate it with twigs.