Creamy Sauce for Red Fish
A cream sauce is the perfect finish for red fish like salmon and trout! It brings out the best in the fish no matter how you've cooked it—baked, pan-fried, even poached. Delicate in flavor and simple to make, this sauce works with just about any recipe. With a few basic ingredients and minimal effort at the stove, you can turn an everyday dish into something that's a pleasure to look at and to eat.
valeriya
Recipe author
Creamy Sauce for Red Fish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
3 g
Fats 71 %
20 g
Carbohydrates 18 %
5 g
281 kcal
GI:
100
/
0
/
0
- The technique for this creamy sauce couldn't be simpler. Pour the cream into a heavy-bottomed saucepan and add the bay leaf and Provençal herbs. Heat over the lowest setting, slowly bringing it to just below a boil. Don't rush this stage—you can even step away and tend to other things, just don't turn up the heat. Warming the cream slowly and gradually is exactly what lets the flavor and aroma of the classic Provençal herbs infuse it, giving the finished sauce more depth. Garlic is a cornerstone of French cooking, turning up in nearly every recipe. Peel the cloves carefully, rinse them, and pat them dry with a towel. Mince with a knife and add to the nearly simmering cream. Skip the garlic press, even though it seems like the obvious choice—small minced pieces release their aroma and look tidy, whereas garlic purée can spoil the texture. Add salt and stir with a wooden or silicone spatula. Keep the sauce at a gentle simmer, with just a few small bubbles, for 5 minutes, stirring constantly. Mince the rinsed and towel-dried dill as finely as you can, add it to the pan, and keep stirring without stopping. Stir in the butter and cook until it has fully melted. Throughout, it's important to stir the sauce constantly—it thickens by the minute and can scorch on the bottom or sides of the pan. You can only relax that rule at the very start, while the cream is still thin. Take the pan off the heat, remove the bay leaf, and let it cool slightly. Your creamy sauce is ready—spoon it over those tempting pieces of fish and savor the perfect pairing. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Herb mixture - 259 kcal/100g
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