Sauces for Fish

If you are looking for versatile sauces for fish, you need to try this flavorful fish sauce. It can be great for a picnic or outdoor meal since it does not need to be kept warm. Because it is not cooked with the fish, the amount you are making can easily be increased if you want to serve a larger cut of fish such as an entire poached salmon.

The sharpness of the sauce will cut through any oily fish and it works well to combat the dryness that some cooked fish can develop.

Ingredients:

• • 2 cups sour cream (full fat is the usual choice but you can use light if you want to cut down on the calories)
• • 1 tsp good quality smooth Dijon mustard (avoid mustard which is grainy or highly textured)
• • ¼ tsp white pepper (black pepper should not be used in this recipe)
• • Small handful of finely chopped fresh dill weed
• • 1 tbsp of freshly squeezed lemon juice with the seeds strained out
• • 1 tsp capers strained and rinsed
• • ½ cucumber, peeled

Prepare the capers by straining and rinsing them to remove the brine (salt water) that the capers have been pickled in. Dice them finely and set aside Dice the cucumber. The more finely the cucumber is diced, the smoother the sauce will be.

Combine sour cream, Dijon mustard, dill, lemon juice, capers and diced cucumber in bowl that is large enough to accommodate the sauce. If you are doubling the recipe, you may need a fairly large bowl.

Chill sauce in the refrigerator for approximately 30 minutes. Taste sauce and season it with white pepper.

What is fishing without eating fish? Discover over 300 delicious fish recipes in our new freshwater fish cookbook Freshwater Favorites. Browse the 305 recipes in the tasty fish cookbook here.

We have plenty of fish recipes, and if you want to check sauces for fish, use the link below.

Check out more sauces for fish (and other easy fish recipes)