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Ingredients for the preparation of mustard sauce for fish
- Shallots 1 piece
- Dry white wine 150 ml.
- Fish broth 500 ml.
- Butter 25 gr.
- Lemon 1 piece
- Hot mustard 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Main Ingredients: Onion, White Wine
- Serving 2 servings
Inventory:
Gas stove, Pan, Sharp knife, Cutting board, Wooden spoon, Sieve, MixerPreparation of mustard sauce for fish:
Step 1: take the shallots.
For mustard sauce we take shallots. It is softer, more aromatic and juicier onion. Shallot has a very peculiar aroma, so dishes with this onion are very spicy. After heat treatment, it acquires a delicate taste, even slightly sweet. Shallots are very good in dishes where wine is used. So, we clean the onion, wash it under cold water and then, grind knife nga cutting board.Step 2: Cook the sauce.
We take the pan and pour white dry wine into it. Then, add to it finely chopped shallots - shallots, mix with a wooden spoon. We put on a gas stove and cook the onion over medium heat, until half wine does not evaporate. Next, pour the fish stock into the pan and boil the contents of the pan over medium heat until 150 - 200 ml. After which, add the butter and juice, half the squeezed lemon, mix everything thoroughly and cook the mixed ingredients 10 minutes. At the end of time, add the prepared hot mustard to the pan, mix the resulting sauce with a spoon and bring to a boil.Step 3: wipe the sauce through a sieve.
Remove the mustard sauce from the heat and lose it through a sieve to get uniform consistency. Then, take a mixer and beat the mashed mustard sauce before foam. The last thing we need to do is to season our sauce with salt, black pepper and juice, half the squeezed lemon. Mix everything thoroughly. Mustard sauce for fish is ready!Step 4: serve mustard sauce with fish.
Spread cooled mustard sauce in a gravy boat and serve any fish dishes on the table. Enjoy your meal!Recipe Tips:
- - To prepare the sauce, we took ready-made hot mustard, and if you have free time, then you can cook it at home from mustard powder.
- - Mustard should be stored for no more than 45 days.
- - High-quality mustard can consist only of mustard powder, salt, spices, granulated sugar and vinegar. However, vinegar should not be too much. Since mustard may turn out to be fresh.
- - Mustard in a tube thicker than mustard in a glass jar. But a glass jar is more convenient in that it is easier to see some disadvantages of seasoning. For example, there should not be bubbles, delamination inside. Mustard should have a uniform consistency, without lumps.
- - Mustard of high quality has a yellow - brown tint.
- - Mustard is not recommended for future use in large quantities. And the finished one should be stored in a dish with a tightly closed lid so that it does not dry out or expire.
