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Started By
Message
Looking for recipes on sauces that compliment fish
Posted on 5/8/12 at 6:22 pm
Posted on 5/8/12 at 6:22 pm
I'm looking for some good fish sauce recipes. I have never been one to use sauces on fish because it can overpower the fish but lately I have been experimenting with some out of my Besh cookbook just to try something different.
One was fresh squeezed oranges and olive oil with some seasonings and the other was fresh squeezed oranges and butter with some seasonings. I definitely liked both because I found them to be lighter sauces but still good.
I have also cooked some heavier sauces in the past that used heavy cream,sour cream,etc and even some small shrimp in it to top it off.
Anyway, if anyone has any good recipes maybe they can post them here to give me some new ideas.
One was fresh squeezed oranges and olive oil with some seasonings and the other was fresh squeezed oranges and butter with some seasonings. I definitely liked both because I found them to be lighter sauces but still good.
I have also cooked some heavier sauces in the past that used heavy cream,sour cream,etc and even some small shrimp in it to top it off.
Anyway, if anyone has any good recipes maybe they can post them here to give me some new ideas.
This post was edited on 5/9/12 at 9:14 am
7
Posted on 5/8/12 at 7:23 pm to JasonL79
butter, cream, lil blackening seasoning, shrimp or crab
Posted on 5/8/12 at 7:26 pm to JasonL79
Butter, lemon juice, worcheshire and capers all you need.
Posted on 5/8/12 at 11:09 pm to JasonL79
title misleading... i thought you were asking nam pla or nuoc mam
Posted on 5/8/12 at 11:25 pm to y0brando
No shite I totally thought he was talking about "FISH SAUCE" like 3 crab........
As for fish sauce if you can't make a classic lemon butter beurre blanc than you have to learn it.
As for fish sauce if you can't make a classic lemon butter beurre blanc than you have to learn it.
Posted on 5/8/12 at 11:30 pm to L S Usetheforce
white wine reduction or
quote:
classic lemon butter beurre blanc
Posted on 5/8/12 at 11:38 pm to Rohan2Reed
I have a few recipes I need to dig up given to me by a Jamaican buddy of mine. We became fast friends when he stopped some guys w/ a cart of gutted fish and he scolded them for tossing away good meat. That night he boiled the carcuses and made the best fish stew I had ever eaten.
Posted on 5/9/12 at 8:50 am to y0brando
quote:
title misleading... i thought you were asking nam pla or nuoc mam
What else do I title it? It is a sauce for fish.
Posted on 5/9/12 at 8:55 am to Rohan2Reed
quote:
white wine reduction or quote:classic lemon butter beurre blanc
Does anyone have any recipes for this or the ratio/breakdown of the ingredients? I've seen this sauce done but was just wondering how everyone else prepares it.
I found a cool looking one online by Emeril. It's a citrus beurre blanc :
quote:
Ingredients
1/2 cup orange juice, fresh squeezed
1/2 cup dry white wine
1/4 cup lemon juice, fresh squeezed
1/4 cup lime juice, fresh squeezed
1/4 cup shallots, thinly sliced
1 2-inch strip orange zest
1 2-inch strip lemon zest
1 2-inch strip lime zest
1 garlic clove, smashed
1/2 bay leaf
1 sprig thyme
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/3 cup heavy cream
Butter, cubed, (2 sticks), cold, unsalted
Cooking Directions
Place all the ingredients except the heavy cream and butter in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low.
Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used.
Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve -- do not allow the sauce to boil or it will separate.
Yield: about 1 1/4 cups
Posted on 5/9/12 at 8:55 am to JasonL79
quote:
What else do I title it? It is a sauce for fish
Fish sauce is an actual ingredient used in asian cooking
. I read the title thinking that's what you were talking about too. Real fish sauce is made from fermenting fish and used in Thai cooking a lot. 
Posted on 5/9/12 at 8:58 am to JasonL79
quote:One of the best/easy sauces for allowing the fish to still be the main flavor in the dish. Classic buerre blanc does not use cream(I do though).
classic lemon butter beurre blanc
I generally just use lemon or orange zest and don't bother with the whole peppercorns or herbs if I'm going for easy. I just use white pepper to keep the sauce "pretty".
Posted on 5/9/12 at 9:00 am to JasonL79
quote:
JasonL79
quote:
found a cool looking one online by Emeril. It's a citrus beurre blanc :
quote:
Ingredients
1/2 cup orange juice, fresh squeezed
1/2 cup dry white wine
1/4 cup lemon juice, fresh squeezed
1/4 cup lime juice, fresh squeezed
1/4 cup shallots, thinly sliced
1 2-inch strip orange zest
1 2-inch strip lemon zest
1 2-inch strip lime zest
1 garlic clove, smashed
1/2 bay leaf
1 sprig thyme
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/3 cup heavy cream
Butter, cubed, (2 sticks), cold, unsalted
Cooking Directions
Place all the ingredients except the heavy cream and butter in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low.
Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used.
Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve -- do not allow the sauce to boil or it will separate.
Yield: about 1 1/4 cups
FWIW, I made that one the other night. Didn't care for the flavor myself.
Posted on 5/9/12 at 9:14 am to OTIS2
quote:
FWIW, I made that one the other night. Didn't care for the flavor myself.
Too strong?
Posted on 5/9/12 at 9:40 am to JasonL79
Just not a good mix of flavors for me. Maybe you'll like it though.
Posted on 5/9/12 at 10:07 am to JasonL79
Learn how to make a beurre blanc ( which is a mother sauce) by adding different ingredients to it the sauce can be tailored to the fish being used, and the method of cooking utilized. The method for producing the base is to finely dice shallots(the tiny onions not green) in an equal mix of white wine and white wine vinegar, reduce this to a point that is called au sec(there is so little moisture left that the shallots basically dance in the pot) after the reduction cook on low, to this is added room temp butter pats while being whisked into the pot. When all of the butter is in, then half and half is added, then a bit of lemon juice, salt, and cayenne is added. After that you play with the additives. ETA my ratios were done for commercial use so the butter was scaled in pounds.
This post was edited on 5/9/12 at 10:15 am
Posted on 5/9/12 at 11:04 am to JasonL79
Tree Dawg's Fish Menuiere
6 Fresh Fish Fillets (Snapper or Trout about 1/2lb each)
2 Sticks Real Butter
1/2 Cup Fresh Chopped Parsley
1/2 Cup Fresh Chopped Green Onion
2 Tbsp Lemon Juice
1 Tbsp Lea & Perrins
Dash Tabasco
1/2 Tsp. Salt
Milk
Flour
1) Season fish generously with Tony's or what you like.
2) Place fish in pan and cover with Milk. Soak in fridge for an hour, turning fish as needed.
3) Coat fish in flour.
4) Melt Butter and brown fish 5-7 minutes on each side depending on thickness in a large stainless skillet.
5) Place cooked fish in serving dish. Keep warm in oven on low temp.
6) Add Parsley and Green Onions to Butter and saute.
7) Add Lemon Juice and whisk in.
8) Add Lea & Perrins and whisk in.
9) Add Tabasco and Salt to taste.
10) Pour over fish and serve.
6 Fresh Fish Fillets (Snapper or Trout about 1/2lb each)
2 Sticks Real Butter
1/2 Cup Fresh Chopped Parsley
1/2 Cup Fresh Chopped Green Onion
2 Tbsp Lemon Juice
1 Tbsp Lea & Perrins
Dash Tabasco
1/2 Tsp. Salt
Milk
Flour
1) Season fish generously with Tony's or what you like.
2) Place fish in pan and cover with Milk. Soak in fridge for an hour, turning fish as needed.
3) Coat fish in flour.
4) Melt Butter and brown fish 5-7 minutes on each side depending on thickness in a large stainless skillet.
5) Place cooked fish in serving dish. Keep warm in oven on low temp.
6) Add Parsley and Green Onions to Butter and saute.
7) Add Lemon Juice and whisk in.
8) Add Lea & Perrins and whisk in.
9) Add Tabasco and Salt to taste.
10) Pour over fish and serve.
Posted on 5/9/12 at 11:36 am to JasonL79
I did this one the other day with salmon cakes I made. It was very good and was not overbearing at all. I got it from eatingwell.com
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Just mix it all together and I would refridgerate for an hour or so before you serve it
Ingredients
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Just mix it all together and I would refridgerate for an hour or so before you serve it
Posted on 5/9/12 at 11:53 am to JasonL79
Posted on 5/9/12 at 6:58 pm to LSUAfro
quote:
Classic buerre blanc does not use cream(I do though).
How much cream are you using compared to the other ingredients?
By the way, thanks everyone for the suggestions. I think I have some good ideas to roll with.
Posted on 5/9/12 at 10:07 pm to JasonL79
4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained and rinsed, chopped
1 teaspoon fresh chopped parsley
In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained and rinsed, chopped
1 teaspoon fresh chopped parsley
In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
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