Cream sauce for red fish

The technique of making cream sauce for red fish is very simple. Pour cream into a saucepan with a thick bottom, add bay leaf and Provencal herbs to them. Heat on a minimum heat, slowly bringing the mass to an almost boiling state. At this stage, it is important not to rush, you can leave the saucepan and do other things, but just do not increase the intensity of heating. It is with slow and gradual heating that the whole taste and aroma of classic Provencal herbs saturates the cream, making the finished sauce more spicy.

Garlic is an important element of French cuisine, which is present in almost every recipe. Carefully peel the cloves, rinse and dry with a towel. Chop with a knife and add to the almost boiled cream. Do not use a garlic press, even if it seems the most logical option. Small pieces will give off flavor and will look neat, unlike garlic puree, which can spoil the consistency.

Add salt, mix the mixture with a wooden or silicone spatula. We try to keep the state of the appearance of light boiling bubbles for 5 minutes, constantly stirring the sauce.

Grind the washed and towel-dried dill as finely as possible. We send the greens to the saucepan and continue to stir continuously. Add the butter, cook until it completely dissolves. Throughout the cooking process, it is important to constantly stir the sauce, every minute it becomes thicker and can burn to the bottom or walls of the dishes. You can ignore this rule only at the very beginning, when the cream is still quite liquid.

Remove the saucepan from the stove, remove the bay leaf, let it cool down a little. The creamy sauce of red fish is ready, it remains to pour them delicious pieces and enjoy the perfect combination of flavors.

Bon appetit!