Sauce to fish for every taste.

Fish is more useful than meat. This conclusion was made by Canadian scientists after a series of studies. However, to reduce weight, replacing meat with fish does not make the slightest sense. But those who want to avoid diabetes and keep a healthy heart, it is recommended to include meals from fatty fish in your diet at least twice a week. If you do not like fish, then you simply do not know how to cook it properly. Even boiled or steam cod can be extraordinarily tasty and delicious, if you submit a suitable sauce to it. Today we will show culinary fantasy and try out some original recipes.

Do you dream to lose a couple - three kilograms? Then the traditional fish sauce is not for you. Give preference to low-fat vegetable-based dressings. It is best to combine with fish dishes asparagus, spinach and mushrooms. To make a creamy spinach sauce , you need a bag of frozen vegetables, cream 10% 150 ml, one onion. As a seasoning, seeds of cumin, pepper and sea salt are recommended .

Spinach defrost, chop onion, pour the vegetables with cream and simmer on low heat until soft. Then wipe the mixture through a sieve and add the spices. If you want the prepared sauce for the fish to be more dense, you can dissolve a spoonful of flour in warm water and add to the mixture, then boil again.
In a similar way, you can make sauce from asparagus or mushrooms. It goes well with cream and shallot.

Exquisite and light French sauce for fish is prepared from asparagus and artichokes, with the addition of cream and white wine. To prepare the dish, the bottoms of the artichoke and the upper part of the asparagus shoots are suitable. Vegetables first boil for 5 minutes, then pour a glass of cream and stew until cooked. Wine is added at the very end, in a thin trickle with constant stirring. Pepper and salt are added to your taste.

Traditional Polish sauce for fish has already gone down in history. It is universal - it is suitable for dishes of any kind of culinary processing. Preparing the sauce in no time and garnish with such a filler is no longer required. To prepare the Polish sauce, you will need boiled eggs, juice of one lemon, half a pack of butter, a bunch of dill, salt and pepper. Chop the eggs as small as possible. It is most convenient for this purpose to use a ceramic glass with a volume of 300 - 400 ml. Simply place the eggs in it and work with a sharp knife. Melt the butter in the saucepan and pour the eggs, pour lemon juice and sprinkle with chopped dill.

Fans of culinary experiments can try out other ingredients for Polish sauce. For example, capers will give a more acute taste to the dish. Olives are also perfectly combined with fish and eggs. Strengthen the aroma of the seeds of dill. Want to shade the taste of the prepared dish - add a spoonful of red caviar to the sauce. Experimenting with sauces is a pleasure, because they are very difficult to spoil.

The fashionable concept of "fusion" today is firmly included in the cooking. An unusual combination of flavors and flavors will diversify our menu and turn an ordinary meal into a real treat. We suggest you try a rhubarb marinade, which you can use to extinguish the fish. Fresh rhubarb is chopped in a blender. For a glass of prepared puree, add 2 tbsp. L honey, soy sauce to taste, crushed cumin and dill seeds, finely chopped chili and grated ginger root.

Of course, the fish in sour cream sauce is very tasty, but it's very caloric. But if you replace sour cream with natural yogurt, it will be not less tasty and at the same time it's safe for the waist. 250 ml of yogurt will need 2 tbsp. Liter of grated horseradish (purchased from a can), a few capers, grated lemon peel (a teaspoon), a little dill and onions (finely chopped), sea salt, a mixture of black and white pepper. All the ingredients of the sauce are mixed in a deep bowl and cooled before serving.

Cooking is an entertaining game and any of us can create our own masterpieces in this field. In addition, delicious food is a pleasure quite affordable, why should you deny yourself this?