Sauce for fish?

Question

Does anyone have a recipe for a sauce i can use with fish, probably cod that is cream based? Many thanks

Answer 1

Cod Steaks with Creamy Leek Sauce

Nobody knows fish better than the guys at The Fish Society and this is one of their recipes. Leek and cod go very well together, in fact, leek is great with all types of seafood. This is easy to make and very tasty..

4 cod steaks
350ml / 12 fl oz dry white wine
350ml / 12 fl oz water
2 medium onions, sliced
2 cloves
Salt and pepper
½ tsp thyme
Bay leaf
4 leeks chopped
125ml / 5fl oz double cream
Pinch nutmeg

Combine wine, water, onions, cloves, salt, pepper, thyme and bay leaf in a pan, bring to boil and simmer for 15 mins.
Add the fish and simmer for 7-8 mins.
Remove cod steaks being careful not to break them up, and keep warm.
Boil liquid to reduce to approximately 1 cup; discard bay leaf.
Add leeks, simmer for 6-7 mins but do not boil.
Fold in cream and nutmeg, heat gently, do not boil.
Serve sauce over cod steaks.

West Coast Cod & Creamy Shrimp Mushroom Sauce
INGREDIENTS
2 cups water
1 cup uncooked long-grain white rice
1 teaspoon olive oil
2 tablespoons butter
1/4 cup minced onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/4 cup milk
1 1/2 tablespoons cornstarch
1/2 pound fresh shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh dill
seasoning salt to taste
pepper to taste
1 pound cod fillets
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
DIRECTIONS
In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

Cod with Cream Sauce recipe
ingredients
6 cod steaks or portions 100 g each
1/3 cup (75 g) butter
250 ml fish stock or milk
3 tbsp (25 g) flour
2 tbsp single or double cream (light or heavy cream)
1 tsp lemon juice
salt and pepper

1. Rinse the fish and pat dry.
2. Heat half the butter in a frying pan, put in the cod, and seal by frying quickly on both sides, without browning.

3. Add the stock or milk, cover, and simmer gently for 20 minutes.
4. Drain the fish, place on a warmed dish, and keep hot.
5. Melt the remaining butter in a clean pan, add the flour, and stir together for 2 minutes.
6. Gradually add the fish cooking stock and enough milk to make up 250 ml.
7. Bring to the boil, reduce the heat and simmer for 4 minutes.
8. Remove from the heat, add the cream and lemon juice, season to taste, and pour the sauce over the fish.

Answer 2

Finley chop one onion - fry in a little oil until soft, but not brown, add a (white) wine / water mix. - boil.

add the cod (cod should be no more than half submerged) and a squeeze of lemon.

When the cod is cooked, wrap it in tin foil and keep it warm in the bottom of a warmish oven.

Add to the wine / water a carton of double cream, and simmer until the sauce thickens (this is called a "cream reduction") throw in some (preferably fresh, but dried will do) parsley, and season to taste. pour over the fish.

serve with boiled or roast potatoes.

The same thing works great with salmon - try using dill instead of parsley.

Answer 3

Hollandaise is best for fish, IMO.

HOLLANDAISE SAUCE
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Answer 4

You could make tartar sauce perhaps?

A tartar sauce recipe for fish or seafood.
INGREDIENTS:
1 cup mayonnaise
1 teaspoon prepared mustard
2 tablespoons chopped sweet pickle
1 tablespoon chopped drained capers
2 teaspoons chopped fresh parsley
PREPARATION:
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce


Or then there is Bearnaise sauce:

Ingredients
2 tbsp tarragon vinegar
1 small shallot, finely diced
2 tsp tarragon, leaves chopped, stalks reserved
2 egg yolks
150g Butter, melted
1 pinch salt and fresh ground black pepper

Method
1. In a small stainless steel pan, place the tarragon vinegar, diced shallots and the tarragon stalks.

2. Bring to the boil and cook until almost all the liquid has evaporated. Strain and allow to cool.

3. Add the egg yolks and whisk until thick.

4. Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter.

5. Mix in the freshly chopped tarragon. Season with salt and freshly ground pepper and serve with steak cooked to taste.

Or the creamy Mornay sauce used for fish and seafood dishes:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper

Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.
Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add cayenne.
Makes about 2 1/4 cup.

Answer 5

Well i can tell you what id do, melt a lil butter in a med temp' saucepan, finely chop some ouion and fry it off untill soft, add some salt and pepper and a lil garlic if you like, then u can add either creme fresh or a lil cream, add a lil at a time and mix fast to prevent curdling. Add a lil corn starch to thinken and cook for bout 10 mins and your done..... You can add a lil parsly or herb u like or try a lil paprica

hope this helps

Answer 6

Campbell's cream of shrimp soup tastes great as a sauce. I usually cover with Ritz crackers.

Answer 7

A white wine, cream and fresh chopped dill sauce is a personal fave.

Answer 8

Parsley sauce - I don't have a receipe but it tastes lovely! Google it and I'm sure it'll come up with loads.

Answer 9

Cheese sauce made with double gloucester's good

Answer 10

use a bit of heavy cream with some white wine and lemon juice.