A good sauce really tops off a great fish meal. Here are 10 simple Fish Sauce recipes for your enjoyment:
ADMIRAL SAUCE
Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce(see below). Reheat, season with salt and pepper and
Lemon-juice. Serve hot.
ANCHOVY BUTTER
Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.
BEARNAISE SAUCE--I
Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.
QUICK BEARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.
BUTTER SAUCE
Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.
CAPER SAUCE--II
Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.
EGG SAUCE--I
Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.
GARLIC SAUCE
Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavor is mild and resembles almond.
Hope you enjoy your fishing trip and meal.
