The creamy sauce according to this recipe is good because it can be served with ready-made fish (fried, boiled, baked), but it is also ideal to stew raw carcasses in this tender gravy. Enveloping in texture, with an appetizing aroma of milk cream, it suits any fish: sea, lake, river, red or white varieties.
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Ingredients:
Cream 10% - 180 ml
Flour - 1.5 tbsp. l.
Vegetable oil - 1 tbsp. l.
Butter - 1 tbsp. l.
Garlic - 1 tooth
Salt, nutmeg, dried basil, hot pepper - to taste
Step by step recipe:
To cook a creamy fish sauce, take the foods listed. Dairy cream is suitable for different fat contents. But, reducing the calorie content of the diet, ten percent is enough. Sometimes it is replaced with milk - I do not advise, the result is completely different.
Choose herbs, pungency, and even bitterness as flavoring agents. Also, chopped gherkins, capers, olives, various pickles and smoked vegetables, fresh herbs are thrown into the ready-made composition.
The sauce is easy to prepare non-uniform, with unpleasant lumps. Therefore, follow the sequence of bookmarking products and actions.
We warm up the cooking container over an overhead fire, pour in olive or other vegetable oil, immediately throw in a piece of butter. We drown. We mix two types of oil.
Pour a portion of wheat flour into the hot liquid composition.
The thickness of the cream sauce can be easily adjusted if necessary. The more flour, the denser the resulting substance.
Stir continuously and completely cover the flour areas with liquid oil. Make sure that not a single lump of flour remains.
Now pour in the milk cream and, stirring continuously in a circle, continue to heat. We dilute the butter "dough" in cream completely. Here I advise you to change the spoon or spatula for a hand whisk and quickly whisk everything to smoothness.
Season with salt, ground nutmeg, pepper, basil or other spices of your choice. Next, throw in a garlic clove, finely chopped or passed through a press. Chunks of garlic will come across, but this does not spoil the taste. Beat, boil.
We try, immediately after boiling, remove the viscous sauce from the stove.
After cooling until warm and pouring into a gravy boat, serve delicious creamy sauce to fishprepared in any way.
Bon Appetit!
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