It is believed that French cuisine is so popular because of the sheer amount of sauces it contains. They say that it is they that allow you to extract new notes of taste from familiar products / This is so and not so: there are a huge number of sauces in other cuisines. Spanish, Dutch, English, Russian too (although I'm not a connoisseur of Russian cuisine, most likely because it was impossible to know it once, and there is not enough time to catch up).
But I will take this sauce to Russian cuisine - and throw me slippers.
I will show it and tell you the recipe using the example of a salmon fish, which one day went to my grill.
How delicious?
So, we take:
• Salmon steaks (it is better to take medium thickness)
• Cucumbers
• Lemon
• Horseradish root (if you don't find, a couple of canned spoons will do)
• Dill
• Green onion
• Sour cream (10-15 percent, but it can be fatter, the main thing - see that it is thick)
• Pepper peas and coarse salt
How we cook:
To begin with, finely chop the dill and green onions. Those who like the sauce more uniform can scroll in the blender, those who love the sauce with a structure - we work with a knife, with a knife. Add 1-2 teaspoons of horseradish to the resulting mixture
Then we clean small cucumbers from the skin (you will need 7 pieces) and chop finely too. We send the cucumbers to the mixture of green and horseradish, squeeze lemon juice there (the amount is to taste), add sour cream and salt. I had coarse salt - so about half a teaspoon was gone, but yours to taste.
We close everything and refrigerate for thirty minutes.
After half an hour, take out, add freshly ground pepper there, and, if you want a generally homogeneous sauce, punch in a blender. If you don't want to, then you can serve it like that.
We send it back to the refrigerator and... while the sauce cools down for dinner, we fish. We rub it with salt and pepper and send it to a greased sieve in the oven or grill. If in the oven - for twenty to thirty minutes, if on the grill - five to seven minutes are enough.
Pour the finished steak with sauce and, most importantly, we are not hungry for sauce! After all, it is much lighter in taste and calorie content than the classic tar-tare, which is stubbornly bought in the store and, moreover, is considered "gourmet".
A funny incident is associated with this sauce: one very decent family visiting us stubbornly did not believe that it was cooked in literally five minutes (except for cooling) in the kitchen, and not bought. They were sure - he came with a delivery service from a restaurant or cafe. I had to urgently lead a demonstration. Since then, it is at their home - one of the main sauces, however, this is not surprising "goes to fish (any) and to chicken and vegetables. Here with meat - for an amateur, but if you increase the dose of horseradish, it also sounds very good.
Bon Appetit!