With aromatic herbs, yogurt, capers and anchovies, to give an extra touch to your preparations
Fish carpaccio, grilled fish, steamed fillets, salt: the ways to cooking fish they are many, all delicate, to preserve the organoleptic characteristics of such an important food for the daily diet. But next to the fillets or an entire sea bass you can approach them very tasty sauces, based on vegetables, eggs or aromatic herbs, which give an extra touch to your favorite dish, without overwhelming its flavor. Let's see them together!
How to combine sauces
Each fish lends itself to be accompanied with a sauce: in this way its delicate taste will be made more particular by the combination you have chosen. But How do sauces approach? An avocado-based preparation, with an enveloping and soft taste, lends itself well to accompany fish with a more decisive flavor as they can be a salmon or a tuna or a grilled octopus. For the grilled fish like sea bream or sea bass they are fine too lemon based sauces, which rebalance the smoked tone of the fire a little. If you have decided to serve shellfish, there Orange sauce is the one that suits you best. The flavor of this preparation is in fact softer than those based on lemon, and delicately accompanies the sweet tone of shellfish such as scampi, prawns or lobsters. If, on the other hand, you opt for a more decisive taste, such as that of anchovy sauce, pull over a delicate fish steamed or boiled, as a fillet of sea bream, a sole or even cod. The taste of mustard instead it is suitable for all carpaccio or smoked fish, such as sword or salmon. In particular, the old one, with whole grains, goes very well with all raw fish.
Mustard sauce
Take a bunch of parsley, mince it together with 50 g of pine nuts, half a glass of oil and a spoonful of white wine and one of wine vinegar. Once out of the mixer, put the sauce in a bowl and add two tablespoons of mustard to the ancienne. Mix well to mix and keep in the fridge until ready to serve.
Lemon sauce
Take a lemon, squeeze it and put the juice in a bowl. Add 1/2 glass of light extra virgin olive oil, a pinch of salt and a teaspoon of brown sugar. Blend everything with a mixer until the sauce has taken on a thick consistency. Let it rest for an hour before using it.
Orange sauce
With a delicate flavor, this sauce is prepared with 6 oranges, 100 g of butter, 4 tablespoons of sugar, a teaspoon of corn starch, white wine and a pinch of salt. Squeeze the oranges and filter the juice, then thinly peel and boil the zest of half an orange for two minutes. The other half mince it. In a saucepan on the fire, put two tablespoons of white wine and the sugar which must melt very well. Add the butter, add the orange juice and boil for 10 minutes. Then add the grated zest, the salt and the teaspoon of cornstarch dissolved in cold water, which will help the sauce to thicken. Let it sit for an hour before serving.
Avocado sauce
Peel 1 avocado and cut it into pieces. Put it in a bowl, add the juice of half a lemon and blend everything. Then add 1 jar of white yogurt, 1 spring onion, or if you prefer a more delicate note, half shallot, a pinch of salt and a light dose of chilli powder. Blend again and your avocado fish sauce is ready.
Capers and anchovies sauce
Suitable for grilled or boiled fish, this sauce is prepared by mincing a bunch of parsley with a teaspoon of capers, half a soaked and squeezed dry sandwich and three anchovies. Put everything in a mixer, add extra virgin olive oil, a pinch of black pepper and mix everything. If the mixture is too thick, add some oil. If you liked a spicy flavor, you could add a slice of chopped fresh green pepper.
