All Fish Recipes For:
Sauces are generally served with fish to improve their flavor and increase their nutritive value. Some kinds of fish such as salmon, shad, butter fish, Spanish mackerel, etc., contain more than 6 percent of fat, but as many of the fish that are used for food contain less than this, they are somewhat dry and are improved considerably by the addition of a well-seasoned and highly flavoured sauce. Among the recipes that follow will be found sauces suitable for any method that may be used in the preparation of fish.
SAUCE FOR BOILED SALMON OR TURBOT.
Take a little mild white gravy, two or three anchovies, a spoonful of oyster or cockle pickle, a little shred lemon-peel, half a pound of butter, a little parsley and fennel shred small, and a little juice of lemon, but not too much, for fear it should take off the sweetness.
SAUCE FOR SALMON OR TURBOT.
Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catch up, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green. The gravy of all sorts of fish is a great addition to your sauce, if the fish be sweet.
SAUCE FOR SALMON AND OTHER FISH.
One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon.
LEMON CREAM SAUCE
2 Tb. butter, 2 Tb. flour, 1 c. thin cream, Salt and pepper, Juice of 1 lemon or 1 Tb. vinegar
Melt the butter in a saucepan, stir in the flour, and continue stirring until the two are well mixed. Add to this the thin cream and stir until the mixture is thick and boils. Season with salt, pepper, and the juice of the lemon or the vinegar.
2 Tb. butter, 1 slice of onion, 2 Tb. flour, 1 tsp. salt, 1/8 tsp. pepper, 1 c. milk, 1/4 c. tomato puree, 1/4 c. chopped pimiento
Brown the butter with the onion, add the flour, salt, and pepper, and stir until well blended. Add the milk and allow the mixture to cook until it thickens. To this add the tomato and pimiento. Heat thoroughly and serve.
1 Tb. butter, 2 Tb. flour, 2 Tb. peanut butter, 1/2 tsp. salt, 1/8 tsp. pepper, 1 c. meat stock
Melt the butter and add the flour and peanut butter. When they are well mixed, allow them to brown slightly. Add the salt and pepper to this mixture and pour into it the meat stock. Bring to the boiling point and serve.
EELS SAUCE (Italian) Anguilla alla Milanese
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.
Cut up a big eel and fry it in two ounces of butter, and when it is a good colour add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well cooked. In the meantime boil separately all sorts of vegetables, such as carrots, cauliflower, celery, beans, tomatoes, &c.
Take out the pieces of eel, but keep them hot, whilst you pass the liquor which forms the sauce through a sieve and add the vegetables to this. Let them boil a little longer and arrange them in a dish; place the pieces of eel on them and cover with the sauce. It is most important that the eels should be served very hot.
SALMON AND CAPER SAUCE.
Take two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to taste. Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; place it in the oven and baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
See More Recipes For Sauces: Fish & Shellfish Sauce 1
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