Creamy fish sauce made from cream. Recipe with butter, caviar, mushrooms and flour

By preparing a creamy sauce for fish, you can shade and emphasize the taste of expensive and delicate types, or correct the rough and unpleasant aroma of cheap varieties.

Dry cod will become much juicier when baked in such a filling, and fatty and juicy sea fish will be complemented by the pleasant sourness and spicy notes of a thick cream sauce. The versatility of use and ease of preparation makes this seasoning popular for any kitchen and a wide variety of fish dishes.

General cooking rules

Cream-based sauces can be served separately in a gravy boat or used as an addition to stewing fillets together. Basic cooking rules:

Cream is suitable for any degree of fat content, and the thickness of the finished sauce will be adjusted using flour, starch or boiling.
You can add acid to the gravy in the form of lime or lemon juice, white wine or apple cider vinegar.
Mushrooms, onions, garlic, vegetables and all kinds of greens go well with white sauce.
The fishy taste can be easily adjusted with the amount of grated nutmeg, spices, salt and herbs.

How and when do you season fish with sauce?

The presented seasoning can perform almost any role - neutralizing, enhancing or masking. With the help of this additive you can transform the simplest fish ingredient into a real culinary delight. A product intended for baking in the oven should be seasoned after it has been placed in a fireproof container. The most popular way to use creamy mass is to season finished fish. The gravy should be presented separately in a wide gravy boat for dipping pieces of baked/fried/boiled fish meat.

The creamy composition is usually served hot, since when it hardens, the sauce can thicken greatly. Steaks fried in a frying pan can be seasoned at the last stage of heat treatment before serving or done during consumption. Grilled fish can be generously poured with the creamy mixture in its already prepared form or presented as an additive after the fillet has been stewed together.

Classic cream sauce

The soft and delicate sauce goes well with fatty fish and lean, low-fat varieties. For the recipe you need: liquid cream - ½ cup, 1 tsp. flour, a slice of 50 g of high-quality butter, a bunch of dill in proportion to parsley - 50 g, ½ lemon, a handful of freshly crushed black pepper, salt if necessary. The recipe consists of a series of steps.

Wash the greens, pat dry with a napkin and chop into smaller pieces. You can add 1 branch of rosemary to the mix. Squeeze juice from half a lemon, removing the bones. If desired, you can puree ½ tsp. zest and mix it with chopped herbs. Fry the flour a little in a dry frying pan, melt the butter separately in a saucepan and then mix it with the flour.

Pour cream into a saucepan with butter and flour, stirring slightly, in a thin stream. Add green slices and simmer over low heat for 5 minutes. Add fresh lemon juice to the sauce, lightly add salt and pepper. Remove the dish from the heat. You can stew meatballs in a universal sauce, coat steaks with it, or serve as an addition to a main fish dish.

Classics can be modernized with spices and herbs

Useful tips

In order for the finished sauce to acquire a special delicate nutty flavor, the flour to thicken it should first be fried in a frying pan without oil.

This process requires attention and caution - the flour should not burn. You just need to bring it to a slightly golden color, stirring constantly, and only then add the oil.

The main secret of how to prepare a creamy sauce for fish is to properly mix the ingredients in a frying pan. To get a smooth and tender mass without lumps, experienced chefs recommend pouring only cold cream into the hot butter-flour mixture.

Based on the classic cream sauce, you can prepare many different variations by adding different ingredients and changing the composition of spices. Using this simple technique, it is possible to hide errors in cooking fish or muffle the unpleasant odor of some types of fish.

Various additives should be added to the creamy sauce little by little. The too strong aroma of some spices can overwhelm the taste of delicate varieties of gourmet fish. The right combination of seasonings will only emphasize and enhance it.

Vegetables added to the cream sauce must be fried in oil. Some of the aromatic substances pass into fat and become resistant to thermal effects. The aroma of sauteed vegetables will remain in the sauce, complementing the taste of the fish dish.

Nut-garlic

The original combination of nuts and garlic will give the pulp a richness and tender texture; it is important to add heavy cream so that when evaporating, add a minimum of flour. To prepare the sauce, you need: 200 ml thicker cream, a couple of garlic cloves, 2 pcs. hazelnuts, 100 g of mixed herbs, about 40 ml of freshly squeezed lime juice, 100 ml of filtered water, 60 ml of aromatic olive oil, salt and pepper mixture at personal discretion.

Prepare the sauce according to plan. Chop the garlic cloves as finely as possible with a knife and fry in a dry frying pan for several minutes, then transfer the slices to a saucer. Place the hazelnuts in a mortar and crush well so that no large pieces remain in the sauce. Chop the washed greens. Dilute the cream with drinking water, place in a saucepan, boil and heat over low heat.

Add chopped garlic, crushed hazelnuts, as well as spices and salt to the mixture. Season the sauce with lime juice, stir and simmer for about 5 minutes. Add freshly chopped herbs, boil for a minute and remove the mixture from the heat. You can stew or bake fish carcasses in an excellent aromatic sauce.

Important! You can add any nuts to the recipe, adding the necessary flavors.

Cheesy

Thick and rich, the cheese sauce goes great with homemade fish fingers, browned filets, or steaks. The recipe consists of the following ingredients: 1 tsp. (without a slide) flour, a slice of 82% butter weighing 60 g, 100 ml of white table wine, 60 g of cream cheese, a couple of rosemary branches, a mixture of ground pepper and salt to taste.

Making cream cheese sauce consists of steps. Take the rosemary into leaves and combine them with spices. Rub the cheese with a grater, dissolve the butter until liquid, sprinkle it with flour and mix. Add wine to the sauce in a stream and stir quickly to prevent lumps from sticking together. Boil the mixture over low heat for 8 minutes.

Next, pour the cheese shavings into the sauce, stirring so that the processed cheese has time to completely disperse. Salt the dish, pepper and set aside after 1 minute. Meaty red fish, fried or baked, goes perfectly with a spicy cheese sauce.

With cucumber

The refreshing sauce tones the body, so it is suitable for cooking in hot weather. Ingredients: 250 ml of Greek unsweetened yogurt, 50 g of chopped dill, 200 g of young fresh cucumbers, 30 ml of freshly squeezed lemon juice, 60 ml of aromatic olive oil, a couple of garlic cloves, fine salt and crushed pepper at your discretion.

The method for preparing the sauce is as follows. Peel the washed cucumbers and grate them with a grater. Place the shavings in a colander for 15 minutes to remove excess juice. Mix cucumber pulp with Greek yogurt.

Add chopped dill, garlic, oil and fresh lemon. Add pepper and salt. Whisk the sauce. The mass has a pleasant and light taste, the refreshing effect of cucumber, the piquancy of garlic and cirus sourness.

Instead of fresh cucumber, you can add pickled cucumber, in which case the sauce will be piquant

Creamy mushroom sauce for fish

The dish will turn out to be incomparable if you prepare it using the tips in the following recipe. Creamy sauce with mushrooms for fish can be supplemented with onions or garlic, seasoned with fresh herbs, and to complete the taste, flavored with grated cheese, which should be mixed into the total mass or sprinkled with shavings on top of the dish.

Ingredients:

fish fillet – 0.5 kg;
mushrooms – 250 g;
onion – 1 pc.;
cream – 200 ml;
garlic – 1 clove;
greens, cheese - to taste;
salt, pepper, spices, oil.

Preparation

The fish is seasoned to taste, fried a little on both sides and placed in a mold.
Fry the mushrooms with onions, adding garlic and seasonings at the end.
Pour in the cream, heat to a boil, and pour over the fish.
The prepared fish in cream with mushrooms is sprinkled with cheese and placed in an oven preheated to 200 degrees for 15 minutes.

Mustard

A delicate creamy sauce with the piquancy of mustard and garlic emphasizes the meaty fish fillet, giving it a delicate aroma and pleasant taste. Ingredients: 200 ml of high-quality cream, 200 ml of white wine, garlic clove, 50 g of grainy French mustard, 40 g of premium flour, 30 g of sweet shallots, a piece of butter weighing 50 g, 100 g of fresh dill, at your discretion pepper powder and salt.

Step-by-step cooking process. Chop the dill, washed and dried with a napkin, with a knife. Cut the shallots and garlic into small cubes or puree in a blender. Dissolve the butter until liquid in a saucepan, add flour to the mixture. Pour the wine into the sauce in a thin stream, whisking constantly.

Boil the gravy for a couple of minutes, thinly pour cream into the sauce. Boil the mixture to the desired texture. For taste, add chopped herbs with mustard, seasonings and salt. You will need to thoroughly whisk the mixture and finally remove the sauce from the heat. The mixture goes well with meaty mackerel, herring and Atlantic herring.

Important! For a spicy taste, you can add mustard at the end of cooking.

Creamy garlic sauce for fish - recipe

A tangy, creamy fish sauce made with garlic can be served with fried or boiled portions, or used to pour sliced fish into a mold and then bake the dish in the oven. It is preferable to cover the container with foil, which will preserve the juicy and delicate taste of the product.

Ingredients:

garlic – 2-3 cloves;
cream – 200 ml;
dill and parsley - 2 sprigs each;
butter – 30 g;
flour – 1 teaspoon;
salt, pepper, a mixture of Italian herbs.

Preparation

Fry the onion in oil, add garlic, flour and fry for a couple more minutes while stirring.
Pour in cream, season to taste, adding salt, pepper, herbs, chopped herbs.
Heat the creamy garlic sauce for fish to a boil and use it for its intended purpose.

Mushroom mass

A piquant sauce with cream can be a complete complement to a meaty fish fillet. For cooking you need: a slice of fatty butter 50 g, 2 cloves of garlic, 200 g of fresh champignons, a pinch of salt, ½ tsp. grated nutmeg and pepper, 250 ml cream. Making the mushroom sauce is as follows.

Dilute the oil to a liquid state. Pour finely chopped garlic into it, cook with stirring for a minute. Chop the champignons into slices, add to the garlic and fry until golden brown. Add grated nutmeg with salt and pepper, pour heavy cream over the mixture. Reduce the heat as much as possible and let the sauce sit for 5-7 minutes until it reaches the required thickness.

With flour

Creamy sauce intended for fish is best prepared from cream with the addition of a bulk product. In order for the gravy to be successful and fulfill its intended purpose, you should use wheat flour with the maximum gluten content. It is this component that will provide the best texture to the dressing.

What ingredients will you need?

To prepare the dish you will need:

butter - 60 g;
egg yolks - 2 pcs.;
premium wheat flour - 80 g;
heavy cream - 400 ml;
lemon - 1 pc.;
table salt, a mixture of Italian herbs - according to preference.

Step-by-step cooking process

Description of the stages of creating the sauce:

First, you need to melt ½ the amount of butter in a frying pan with high sides, then put the sifted flour into a container.
The resulting mixture should be lightly fried, then remove the dishes from the stove, cool the mass a little, and then pour fresh cream into it.
Now you need to season the resulting mixture with salt and pepper, add the yolks, then beat the mixture well with a whisk.
After this, you have to continue heating the products with constant stirring until all the lumps that form are completely dissolved.
The preparation of the mass should be completed at the moment when it is heated to maximum, but does not boil.

When the sauce has cooled a little, add the remaining oil to it, sprinkle the mixture with lemon juice, being guided by personal taste.

With tomatoes

Creamy tomato sauce will help hide shortcomings in the taste of fish pulp and enrich the aroma and texture of the treat. Ingredients: 2 tbsp. l. melted butter, 1 onion, ½ tsp. ground cloves, 1 tsp. caraway seeds, 1 tsp. grated nutmeg, a pinch of chopped ginger, ½ tsp. cinnamon powder, fine salt if desired, 400 g natural tomato paste, 1 garlic clove, 250 g 30% heavy cream, 100 ml filtered water.

Cooking is going according to plan. Dilute the oil in a saucepan and fry the onion cubes until golden. Add all the spices and salt to the oil and mix the mixture. Add tomato paste, stir until smooth, add chopped garlic, pour in cream and water. Stir the gravy and boil over low heat for 7 minutes. Use the sauce as a gravy for stewing fish pieces.

Instead of paste, you can grate the tomatoes into puree, removing the seeds and skin

Caviar

Cream sauce with salmon caviar belongs to the category of festive dishes. It is impressive served on a salmon steak, or poured over a delicious piece of salmon. For cooking you need: 200 ml thicker cream, 40 ml freshly squeezed seedless lemon juice, 1 tsp. fine zest, 40 g salmon caviar, ½ tsp. fine salt and pepper.

Method of step-by-step cooking. Boil the cream, reduce the heat, add seasonings and zest and simmer the mixture for 5 minutes. The salt must be laid out carefully, since the composition contains caviar, which is already salted initially. Remove the mixture from the heat, cool to a comfortable temperature, add caviar with zest and mix the sauce.

Important! You should not add caviar to hot cream, as the caviar may be tough.

From caviar

Creamy fish sauce made from cream in the presented version is one of the gourmet dressings served on special occasions.

Preparation next.

What ingredients will you need?

To create a treat you will need:

high-quality cognac - 2 tbsp. l.;
beluga caviar - 12 tsp;
natural cream (fat content 33%) - 500 ml;
potato starch - 2 tsp;
table salt - 20 g;
lemon juice and zest - 2 tsp each;
Ground white pepper - according to preference.

Step-by-step cooking process

Sequence of cooking steps:

Initially, you need to pour fresh cream into the saucepan, then you need to add potato starch to it, then mix the resulting mass thoroughly.
After this, it is necessary to heat the resulting mixture well over low heat with constant stirring, avoiding boiling of the products.
Now you need to add the zest of the citrus fruit to the hot mixture, pour in the required amount of cognac, then, without stopping working with a silicone spatula, add lemon juice and pepper.
Next, you have to simmer the resulting mass with periodic stirring for about 6–7 minutes. There is no need to salt the composition, since this component is present in sufficient quantities in the beluga product.
All that remains is to finish cooking, remove the container from the heat, then cool the resulting mass completely, and then add red caviar to the gravy. This should be done as carefully and delicately as possible so as not to crush the eggs.

Pieces of salmon or ruddy salmon steaks sprinkled with the sauce created look especially impressive.

With lemon

The slight sourness of lemon enriches the taste of fish, giving it piquancy and originality. Ingredients: 1 medium onion, 60 ml each lemon juice and table wine, 120 ml heavy cream, 8 tbsp. l. ghee, pinch of salt optional. The step-by-step cooking process looks like this.

Chop the onion into cubes, place in a saucepan, season with wine and fresh lemon juice. Simmer the ingredients for 7-8 minutes until the mass acquires the required thickness. Pour warm cream into the sauce and whisk. As the gravy begins to boil, lower the heat and add 1 tbsp at a time while stirring. l. oils If desired, add salt to the sauce and serve separately with a slice of baked fillet.

Dill

A sauce with cucumbers, dill and horseradish will enrich the taste of even the most affordable fish. The mass will add sharpness, freshness and piquancy to the fillet. Ingredients: 300 ml 20% heavy cream, a bunch of dill, 1 young cucumber, 1 tbsp. l. grated horseradish root, crushed pepper to taste, salt and oil.

Step by step process. Chop the cucumber into smaller pieces and fry in oil for less than a minute. Pour cream, grated horseradish and chopped dill into the cucumber. Season the sauce to your taste, bring to a boil, remove from heat and cool. Serve with any fish in a bowl.

A splash of lemon juice will help acidify the sauce.

Exquisite creamy mustard sauce for fish

This sauce has a balanced taste and ease of preparation. The more it cools, the thicker it becomes. So, you can adjust its consistency yourself.

Take:

cream – 1 glass
white mustard – 1 teaspoon. spoon
parsley – 5 g
lime – 1 slice
coriander – 0.5 tsp
Dijon mustard – 1 tbsp. spoon
honey – 0.5 tbsp. spoons
salt - to taste

Add mustard, honey, lime juice to the heated cream and stir well. Heat the coriander and mustard seeds in a dry frying pan and then immediately add them to the creamy sauce. When it becomes thicker, add chopped parsley or other favorite herbs. Dill, tarragon or sage are suitable for this recipe. At the last stage, add salt to the sauce and serve it hot or cold with the fish. It can save even slightly overdried fish.

With laurel leaf

The gravy is suitable for all types of red fish, regardless of the method of cooking. Set of components: 200 ml of thick, heavy cream, 1 bay leaf, 50 g of dill, garlic clove, 1 tsp. mix of Provencal herbs, 1 tsp. fine salt, a slice of butter weighing 30 g.

The gravy is prepared step by step. Pour the cream into a saucepan and add a bay leaf with Provençal herbs. Warm the mixture, but do not boil, season the sauce with chopped garlic and salt, mix the ingredients with a spatula.

Keep the mixture on the fire for 5 minutes, constantly stirring the sauce. Add chopped herbs and butter to taste, stir the sauce until it reaches a uniform texture. Remove the saucepan, remove the bay leaf and let it cool. Pour the sauce over the salmon pieces.

Cooking with cheese

Creamy sauce acquires an amazing taste and pleasant consistency if you add cheese to its recipe.

For this option you will need:

60 grams of butter;
10 grams of flour;
table salt;
40 – 50 grams of processed cheese;
0.5 glasses of dry white wine;
2 sprigs of rosemary;
any spices.

How to properly prepare an unusual creamy cheese sauce:

Grind the cheese on a regular grater with large meshes.
Finely chop the rosemary with a sharp knife and combine it with the rest of the spices.
Melt the butter slowly in a frying pan.
Add flour, stir and heat the mixture for no more than 1 minute.
Slowly pour in the chilled wine. Stirring vigorously to prevent lumps from forming, cook the sauce for 7 minutes over low heat.
Add grated cheese and mix again. Wait until it melts completely.
Add salt and spices. Keep this mixture on fire for 60 seconds.

The finished sauce needs to be cooled a little, and only then poured over the fish.

With spinach

The thick mass with spinach greens looks advantageous in the form of a fluffy cap on a silver carp steak. Composition components: 1 tbsp. l. clarified olive oil and high-grade flour, ½ tsp each. dried basil and Provencal herbs, a pinch of black pepper and salt crushed in a mortar, 120 ml of whole milk and heavy cream, 100 g of spinach greens, 2 tbsp. l. grated mozzarella.

Recipe steps. Heat the oil over low heat in a thick-bottomed saucepan. Add flour to the butter, stir for 1 minute until the mixture is smooth. Add spices, add salt and make sauce. Pour in a thin stream of cream and boil the sauce. Pour in the milk and re-boil the dish.

Add chopped spinach to the sauce and bring to a boil. Simmer for 2 minutes, add cheese and remove mixture from heat. You need to make sure that the cheese is completely melted, so only high-quality fermented milk products should be used in the recipe.

Creamy caviar sauce for fish

By following the recipe presented below, you will be able to prepare a restaurant-quality dish with your own hands that can surprise the most fastidious and capricious guests. Moreover, the technology for creating such a treat is elementary and will not cause any difficulties even for a novice housewife.

Ingredients:

salmon or trout – 0.5 kg;
cream – 300 ml;
red caviar – 2 tbsp. spoons;
lemon – 0.5 pcs.;
Provençal herbs - a pinch;
flour – 0.5 cups;
salt, pepper, oil.

Preparation

The fish is cut into portioned slices, salted, peppered, and sprinkled with lemon juice.
Bread the slices in flour and fry in oil on both sides.
At the same time prepare a creamy sauce with fish caviar, starting with boiling the cream to the desired thickness.
Season the creamy base with salt, pepper, herbs, add lemon zest and juice to taste.
Cool the sauce, add caviar, stir, pour the mixture over the finished fish on the plate.

Fish in sauce recipes

White fish baked in the oven or red trout or salmon fried in a frying pan look great in a thick creamy sauce.

Red fish in the oven

The best choice for a hearty and light dinner is a fatty salmon steak with a vegetable side dish and excellent sauce. Recipe ingredients: 3 pieces of salmon, 150 g mozzarella, 1 tsp. finely chopped salt and pepper mix, 3 tbsp. l. high-grade flour, 3 tbsp. l. clarified frying oil, 4 tbsp. l. full-fat sour cream, 1 lemon fruit, 60 g 82% butter, a bunch of fresh herbs, 50 g milk of any fat content, 50 g 20-25% cream.

You need to bake salmon in the oven according to plan. Pour boiling water over the lemon, divide in half and squeeze out the juice. Place the fish in a bowl, pour in freshly squeezed lemon juice and leave to marinate for 20 minutes. Dilute the oil in a frying pan and fry the flour in it.

When the consistency becomes homogeneous, add chilled milk. Boil the sauce for 5 minutes, add sour cream and cream and transfer the mixture to a water bath. After thickening the sauce, turn off the heat and add chopped herbs and spices. Place vegetable oil in a frying pan, heat it and fry the salmon on both sides for 1 minute.

Place the steaks in a heatproof roasting pan, pour over the hot sauce and sprinkle with cheese shavings. Bake at 180℃ for 15 minutes. Present the salmon warm, pouring sauce over it, with a garnish of cucumber slices and cherry tomatoes.

Pasta with red fish

Durum wheat pasta with fish and shrimp in a delicious sauce will be a wonderful dish for a romantic dinner. Required ingredients: 500 g rainbow trout, 250 g medium peeled shrimp, 450 g wheat flour, 200 g liquid cream, 2.5 l drinking water, 1 tsp. freshly ground pepper and fine salt, 200 g of hard fat cheese, a bunch of juicy basil, 3 eggs, 100 g of 82% fat butter.

Salmon in cream sauce in the oven

Step-by-step preparation of shrimp pasta. For homemade pasta, pour flour onto the surface, make a depression, drop the eggs into it and sprinkle them with salt. Using your hands, knead the dough into a plastic and tight dough, gradually adding water.

Leave the finished dough in the refrigerator for half an hour. Cut the fish into fillet portions, removing the bones and skin. Melt the butter in a frying pan and fry the trout fillet. Add peeled shrimp, add cream, add salt and simmer over low heat for 5 minutes.

Grind the dough into thin noodles or roll in a noodle cutter with a fettuccine attachment. Lightly dry the pasta and cook until al dente. Pour fish and shrimp sauce over the finished pasta, place basil and cheese shavings on top.

Boiled pasta should not be rinsed, otherwise the sauce will not stick to the dough.

Pike perch with curd cheese

Fish rolls remain juicy and tender; for taste you need basil or mint, as well as full-fat curd cheese. For cooking you need: filleted pike perch – 600 g, 400 ml 20% fat cream, 200 g soft ricotta, 1 onion, 3 tbsp. l. high-quality wheat flour, 20 g basil, 1 tsp. soft butter, a pinch of fine salt and pepper.

Step-by-step description of the recipe. Combine ricotta with chopped basil, sprinkle with pepper and add salt to taste. Place the mixture on the pike perch fillet, roll it up and secure with a skewer. Place the rolls in a baking dish. Sauté finely chopped onion in hot oil for 5 minutes, sprinkle with flour and continue frying for 2 minutes.

Add cream in a continuous thin stream, boil, season to taste and stir. Pour the sauce over the rolls and bake pike perch in creamy herbal sauce at 180℃ for 30 minutes. Present the rolls with sauce, chopped green onions and peas.

Important! As a filling you can use onion greens, pepper strips, cucumber, hard or cream cheese.

Sea bass in sauce

Meaty perch cooked in cream and garlic sauce will be tender and moderately spicy. Ingredients of the recipe: 500 g fillet, a slice of 82% butter weighing 20 g, 100 g 10% cream, a clove of garlic, 1 tsp. soy sauce, a sprig of dill, a pinch of crushed pepper.

Step by step cooking method. White fish should be completely pitted. Cut the fillet and blot away excess moisture. Place oil in a frying pan and fry the perch in it, skin side up, so that the fish does not curl.

Add cream to the fish, hold the perch for 3 minutes and season with grated garlic. Add chopped dill and ground pepper. Pour in the soy sauce and remove the mixture from the heat. Pour the sauce over the flesh of the fried perch and serve with mashed potatoes or pasta.

The decor of fish dishes must be edible: lemon, any greens, splashes of creamy citrus sauce

Fish with vegetables

When cooking in a slow cooker, the fish flesh will definitely remain juicy and healthy, and in combination with vegetables you can get a complete lunch without much effort. Required: 250 g hake fillet, 150 g frozen broccoli, a pinch of fine salt and crushed pepper, 3 eggs, 50 ml fat sour cream, 1 tbsp. l. for coating the bottom of the multicooker.

Cooking consists of stages. Oil the bottom and walls of the multicooker, defrost the broccoli, sprinkle the fillets with pepper and salt. Cut the fish into pieces 3 cm thick, and divide the broccoli into 3 parts. Place the hake in a bowl and cover with the broccoli.

Beat the eggs with sour cream, add salt and pour the mixture over the fish and vegetables. Set the device to “Simmering” mode and wait for 20 minutes. Transfer the fish and vegetables to a plate and pour over the remaining sauce in the bowl. You can cook savory fish dumplings, meatballs or fishballs in the same way.

Red fish in cream

If you want to quickly, easily and tasty bake red fish in the oven, the decision to supplement the product with creamy sauce will be as correct as possible. With this accompaniment, the fish slice will retain its juiciness, acquire the desired moderate piquancy, slight spiciness and pleasant delicate flavor notes.

Ingredients:

red fish fillet – 1 kg;
cream – 1 l;
egg yolks – 3 pcs.;
lemon – 1 pc.;
parsley, dill, basil and tarragon - to taste;
mustard – 2 teaspoons;
salt, pepper, oil.

Preparation

Cut the fillet into portions, salt, pepper, sprinkle with lemon juice, and place in an oiled pan.
Combine the cream and yolks and beat a little.
Add chopped herbs, lemon zest, mustard, salt and pepper, stir thoroughly again, and pour into the fish.
After 30 minutes of baking at 180 degrees, the red fish in creamy sauce will be ready to serve.