2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Whether Russian chefs choose to cook cod, perch, catfish, sturgeon, pike or bream and whether they are roasted, fried or steamed, they are usually served with the fish and specially prepared fish sauce.
It can be both cold and warm, but it is important to know how to properly combine its ingredients to make sure it goes well with the fish dish. Here are 3 options for traditional russian fish sauces:
Horseradish sauce
Necessary products: 1 tsp water, 155 g horseradish, 1 tbsp. honey, 1/2 tsp. white wine, 1/2 tsp. cream, salt and pepper to taste, a few sprigs of fresh parsley
Method of preparation: Grate the horseradish, pour over the preheated water and season with the remaining spices. Mix well or even puree, cool and add the cream. Stir again and garnish with finely chopped parsley.
Capers sauce
Required products: 2 tsp. vegetable broth, 3 tbsp. butter, 1 tbsp. flour, 1/2 onion, 3 tbsp. capers, 1 bay leaf, a few sprigs of parsley, salt and pepper to taste
Method of preparation: Fry the flour in butter and pour the pre-dissolved broth. Stir and add the finely chopped vegetables, capers and bay leaf to this mixture. Let the sauce simmer for about 40 minutes, add the remaining spices and the sauce is ready to be served. If desired, it can be decorated with finely chopped dill.
Pickle sauce
Necessary products: 2 tsp pickle brine, 1 pickle, 1 tsp. honey, 1/2 tsp. white wine, 30 g butter, 2 tablespoons flour, salt and pepper to taste.
Method of preparation: Fry the flour in butter and add the wine, brine and finely chopped pickles. Mix everything well and simmer for a few minutes until the sauce thickens. Shortly before removing from the heat, add the honey and season with salt and pepper. If desired, it can be sprinkled with a little finely chopped fresh dill or parsley.
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