Fish Baking Sauce
4 servings
50 minutes
Fish baking sauce is a refined element of European cuisine that adds tenderness and rich aroma to the dish. Its roots trace back to traditional recipes where cream, herbs, and spices create a harmony of flavors. The buttery base combined with flour forms a velvety texture, while added mustard and lemon juice provide zest. This sauce perfectly complements fish, enhancing its natural flavor and making the baked dish juicy and tender. Fish soaked in lemon juice becomes especially fragrant, while herbs bring freshness. The finished sauce not only reveals depth of flavors but also makes the dish more festive, turning an ordinary dinner into a gastronomic delight.
1
Melt butter in a pan, add the prepared flour and sauté over low heat, stirring constantly until the flour turns golden. Then gradually pour all the cream into the pan while continuing to stir. Add ground pepper, mustard, chopped dill and parsley, and salt. Bring the mixture to a boil while stirring continuously; do not let the sauce boil. Then remove the sauce from the heat.
- Butter: 2 tablespoons
- Wheat flour: 1 tablespoon
- Cream: 200 ml
- Ground red pepper: to taste
- Mustard: 1 teaspoon
- Green: to taste
- Salt: 0.5 teaspoon
2
Wait for the sauce to cool and thicken.
3
Place the fish on a baking tray, squeeze juice from half a lemon, and pour it over the fish. Wait for 15 minutes for the fish to soak in the lemon juice. Now you can pour the prepared sauce over the fish and send the dish to the oven for 15 minutes at 200 degrees. The sauce will give the fish a delicate taste and an extraordinary aroma.
- Fish: 1 kg
- Lemon: 0.5 piece