Sauces for fish

Discussion in 'Food & Cooking' started by redvan, Sep 4, 2012.

  1. redvan

    redvan

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    Hi,

    When I try to search for fish sauces, take a guess at what I get....

    I get hundreds of hits I do not want related to 'Fish Sauce'.

    I'm not interested in fish sauce, not at the moment at least.

    What I do want are sauces for fish, to top them off or to serve on the side.

    I'm looking for flavorful, not too rich (unless certain fish require some) and easy, quick to prepare.

    My lady is not a big fish person but I am beginning to expand my horizons beyond Flounder, Sole and Snappers so I'm looking to add a little excitement to them in the hopes she would enjoy other varieties more.

    As we all know, most fish are simple in flavor and need a little pizazz.

    Red.
     
  2. french fries

    french fries

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    An easy one I use on trout:

    1) Fry fish in oil, butter or a mix of both. 

    2) Remove fish, discard extra fat. 

    3) Add diced lemons, capers and tiny bread croutons. 

    4) Finish with a nice pat of fresh butter, S & P and fresh parsley. 

    Otherwise, you could try your hand at the classics like beurre blanc and beurre rouge, or even romanesco. 
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    this subject brings to mind the thread on shrimp

    http://www.cheftalk.com/t/71754/how-to-cook-shrimp

    I liked the idea of that 'benihana-ish' white sauce on the side of any seafood really

    or the chili and lime, threw 'em on the grill... no sauce... that's flavorful in it's own right

    have you tried the asian-type of flavor palate yet for your gal? 
     
  4. petemccracken

    petemccracken

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  5. kippers

    kippers

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  6. coup-de-feu

    coup-de-feu

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    Here is a quick one:

    Poach the fish in a cort boullion on top of aromatic veg of your choice.  Strain the poaching liquid and thicken it via sabayon, which means to wisk in egg yolks over heat till thick and foamy.  You can add a blanc wine or lemon juice or vermouth or nolly pratt / pernot to the poaching liquid, and fresh herbs to it after you've strained it but before you sabayon it if you like.  Pour it over the fish and you've got an integeral fish fummet sabayon sauce and it all takes about a half hour to do.  Sabayon sauces can take oil too (like a hollandaise) so you can add an infused butter like herb butter or lobster butter or anchovy butter.... on and on...  When I have a short time to make an impression I cook fish like that; it is quick, refined, elegant and did I say quick? lol...
     
  7. margcata

    margcata Banned

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    Spanish Sauces For Fish and Shellfish:

    1) Green sauce

    2) Pil Pil

    3) Vizcaina

    4) Gallega ( smoked paprika and Evoo )

    5) Bilbaina

    6) Vizcaina

    Sicilian Sauce For Grilling or Broiling FIrm White Fish:

    capers, black olives, drizzle of fresh lemon juice, drizzle of Sicilian white wine, cherry tomatoes, fresh herbs of choice and S & P

    Hope this assists.

    M.C.
     
    Last edited: Sep 5, 2012
  8. chefedb

    chefedb

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    Sauce Nantua ,Dill ,Newburg
     
  9. petalsandcoco

    petalsandcoco

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    A few more for the list:

    Sauce aurore

    white wine

    terragon cream

    Petals.
     
  10. durangojo

    durangojo

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     this is not a sauce, but a method....'en papillote', or a package or hobo packets...different names for the same thing.....the flavors and vegetables to use are virtually limitless...asian, med, italian, classic(serious).....they are waay fun and elegant at the same time. use parchment paper and bake or use foil and grill (though foil isn't as nice on the plate), this is a simple way to play with your food.....i'm sure google has much to offer...i'm sure someone here can guide you as well

    joey
     
  11. koukouvagia

    koukouvagia

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    The Greeks use a sauce called ladolemono.  It's made by whisking extra virgin olive oil and slowly pouring in lemon juice in 3-1 ratio.  This is served at the table and drizzled over the fish on your plate like a dressing.  On its own it's fine but you can also whisk in herbs and scallion.
     
  12. redvan

    redvan

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    I looked into the beurre blanc, sound good but could be tricky if anything decides to burn resulting in a restart but could be just the trick.

    As for the romanesco; seems a bit heavy with the tomatos, I want to enhance the fish's flavor, not cover it up.

    Thanks for your time just the same and I will try the beurre blanc you suggested.

    Red.
     
  13. redvan

    redvan

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    She's not much for asian cuisine other than take-out chinese.

    Thanks,

    Red.
     
  14. redvan

    redvan

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  15. redvan

    redvan

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    Wow, thanks everyone....

    I was going to respond to each individually but then I realized that all those quoted responses might be construed as spam so I decide against it.

    However, many thanks to all your suggestions and you certainly gave me a good sampling to choose from.

    Thanks again,

    Red.
     
  16. ordo

    ordo

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    En papillote is a great cooking method for fish.
     
  17. twyst

    twyst

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    meunière sauce is a classic!
     
  18. kaneohegirlinaz

    kaneohegirlinaz

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    Another thought on technique, Vera Cruz, very yummy

    if you like green olives, martini olives…
     
  19. redvan

    redvan

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    PERFECT!!!
    Just what I was looking for; simple, quick, easy and I can add whatever I want to it.

    Thanks,
    Red.
     
  20. deepsouthnyc

    deepsouthnyc

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    One of my favorites is salsa verde. It can easily be made ahead and stored in a jar for a couple of days depending on what you decide to add to yours.

    Brown butter and lemon/parsley is probably one of the quickest out there.