Cheese sauce for white fish
4 servings
30 minutes
Cheese sauce for white fish is a refined addition from European cuisine that gives the dish a delicate, creamy flavor with a hint of garlic and freshness of lemon. Historically, such sauces were used in Mediterranean gastronomy to highlight the subtle taste of fish without overwhelming it. This sauce harmoniously combines melted cheese, cream, and milk to create a velvety texture, while garlic and lemon juice add pleasant sharpness and refreshing acidity. Its thick consistency perfectly coats pieces of fish, making each forkful juicy and rich. This sauce is excellent for baked or boiled white fish and can also serve as a base for pasta or dressing for vegetables, adding depth and richness of flavor.
1
Grate processed cheese in a small pot, add crushed garlic, vegetable oil, milk, cream, mix, and place on the stove.
- Processed cheese: 1 piece
- Garlic: 4 cloves
- Vegetable oil: 10 ml
- Milk: 90 ml
- Cream 20% fat: 90 ml
2
Bring to a boil, stirring constantly to prevent burning.
3
Once it boils, reduce the heat and squeeze in lemon juice (from 1/3 to half, depending on who likes it more sour) while continuing to stir.
- Lemon: 1 piece
4
Salt and pepper well. Mix again, remove from heat, and strain through a sieve with a spoon (since the sauce will be quite thick, simple straining won't work) to achieve a homogeneous mass, and it can be served.
- Herb salt: to taste
- Ground black pepper: to taste
